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Effect of Feeding Fermented Food Wastes on Consumer Acceptability of Pork Belly  

Park Hong-Yang (건국대학교 축산대학)
Park Keun-Kyu (건국대학교 축산대학)
Jung Young-Chul (정 P&C 연구소)
Lee Eui-Soo (건국대학교 축산대학)
Yang Si-Yong (건국대학교 축산대학)
Im Byoung-Soon (공주대학교 식품영양학과)
Kim Cheon-Jei (건국대학교 축산대학)
Publication Information
Food Science of Animal Resources / v.24, no.4, 2004 , pp. 386-392 More about this Journal
Abstract
The objective of this experiment was to compare tile effect of feeding the commercial feeds (control) or fermented food waste feeds (FEWF) on consumer's acceptability and preference of pork belly. The bellies from carcasses of gilts and barrows were used. The consumers evaluated raw meat for color, freshness, fat amount (5=too much fat; 1= not enough fat), fat acceptability and overall acceptability on 5-point stale (5=most desirable; 3=moderate; 1=least desirable) and grilled belly for flavor, taste, texture, juiciness and overall acceptability on 5-point scale (5=most desirable; 3=moderate: 1=least desirable). Raw belly of control had higher scores in color than belly fed FFWF. However, there were no differences between treatments for freshness, fat contents, acceptability of fat contents and overall acceptability (p>0.05). There were no differences in any sensory trait between control and FFWF belly after cooking (p>0.05). Mean scores for preference or overall-liking of raw and cooked belly also were not significantly different between two groups (p>0.05). This results mean that feeding FFWF to pork didn't change the sensory Properties of belly meat.
Keywords
fermented food waste feeds; belly; pork; consumer; acceptability;
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