Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid (FCFL)-fed and Formula-fed Pork Loin

Abstract

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

Impressions and purchasing intentions of Japanese consumers regarding pork produced by ‘Ecofeed,’ a trademark of food‐waste or food co‐product animal feed certified by the Japanese government

“…Actually, the ‘Ecofeed’ system developed in Japan does not decrease pork quality (e.g. Sasaki et al . 2007; Ohmori et al .…”

“…On the other hand, there are several reports about consumer preferences regarding pork produced with food waste or co‐products. For example, Sasaki et al . (2007) presented Japanese panelists' preferences regarding pork fed fermented liquid of food co‐products.…”

Effects of Substitution of Fermented King Mushroom By-Products Diet on the Growth Performance, Carcass Traits and Economics of Fattening Pigs

“…Kang et al (2010) reported that pork quality was affected by the ratio of carbohydrate to fat of fermented diet and Sasaki et al (2007) reported that supplementation of fermented food co-product had affected pork quality. The carcass grade may be affected by values of nutrition or ME in fermented diet.…”

Assessment of the risk of exposure to cadmium and lead as a result of the consumption of low-fat dairy products by expectant and lactating women

“…Fat is the carrier of taste [Sasaki et al 2007], so products from which fat was partially or wholly removed are usually characterised by weaker sensory values compared to their traditional counterparts. Studies by Jaworska [2007] showed that the level of acceptance of low-fat quark cheese among consumers was signifi cantly lower.…”