DOI QR코드

DOI QR Code

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

  • Sasaki, Keisuke (National Institute of Livestock and Grassland Science) ;
  • Nishioka, Terumi (Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture) ;
  • Ishizuka, Yuzuru (Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture) ;
  • Saeki, Mao (National Institute of Livestock and Grassland Science) ;
  • Kawashima, Tomoyuki (National Institute of Livestock and Grassland Science) ;
  • Irie, Masakazu (Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture) ;
  • Mitsumoto, Mitsuru (National Institute of Livestock and Grassland Science)
  • Received : 2006.10.21
  • Accepted : 2007.02.20
  • Published : 2007.08.01

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.

Keywords

Pork;Fat;Tenderness;Correspondence Analysis;Food Co-products Fermented Liquid Feeding

Acknowledgement

Supported by : Ministry of the Agriculture, Forestry and Fisheries of Japan

References

  1. Babji, A. S., A. R. Alina, M. Y. Seri Chempaka, T. Sharmini, R. Basker and S. L. Yap. 1998. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers. Int. J. Food Sci. Nutr. 49:327-332. https://doi.org/10.3109/09637489809089406
  2. Engel, J. J., J. W. Smith, J. A. Unruh, R. D. Goodband, P. R. O'Quinn, M. D. Tokach and J. L. Nelseen. 2001. Effects of choice white grease or poultry fat on growth performance, carcass leanness, and meat quality characteristics of growingfinishing pigs. J. Anim. Sci. 79:1491-1501. https://doi.org/10.2527/2001.7961491x
  3. Fortin, A., W. M. Robertson and A. K. W. Tong. 2005. The eating quality of Canadian pork and its relationship with intramuscular fat. Meat Sci. 69:297-305. https://doi.org/10.1016/j.meatsci.2004.07.011
  4. St. John, L. C., C. R. Young, D. A. Knabe, L. D. Thompson, G. T. Schelling, S. M. Grundy and S. B. Smith. 1987. Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed an elevated monounsaturated fat diet. J. Anim. Sci. 64:1441-1447. https://doi.org/10.2527/jas1987.6451441x
  5. Hansen, L. L., L. L. Mikkelsen, H. Agerhem, A. Laue, M. T. Jensen and B. B. Jensen. 2000. Effect of fermented liquid food and zinc bacitracin on microbial metabolism in the gut and sensoric profile of m. longissimus dorsi from entire male and female pigs. Anim. Sci. 71:65-80. https://doi.org/10.1017/S1357729800054904
  6. Jaturasitha, S., Y. Wudthithumkanaporn, P. Rueksasen and M. Kreuzer. 2002. Enrichment of pork with omega-3 fatty acids by tuna oil supplements: Effects on performance as well as sensory, nutritional and processing properties of pork. Asian-Aust. J. Anim. Sci. 15:1622-1633. https://doi.org/10.5713/ajas.2002.1622
  7. Kawashima, T. 2004. The use of food waste as a protein source for animal feed-Current status and technological development in Japan. In: Protein Source of Animal Feed Industry. Food and Agriculture Organization of the United Nations, Rome. pp. 303-309.
  8. Kim, H. Y., Y. M. Song, S. K. Jin, I. S. Kim, Y. S. Kang, S. D. Lee, R. Chowdappa, J. H. Ha and S. M. Kang. 2006. The effect of change in meat quality parameters on pig longissimus dorsi muscle by the addition of fermented persimmon shell diet. Asian-Aust. J. Anim. Sci. 19:286-291.
  9. Nishioka, T. and M. Irie. 2005. Evaluation method for firmness and stickiness of porcine perirenal fat. Meat Sci. 70:399-404. https://doi.org/10.1016/j.meatsci.2005.01.021
  10. Miller, M. F., S. D. Shackelford, K. D. Hayden and J. O. Reagan. 1990. Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet. J. Anim. Sci. 68:1624-1631. https://doi.org/10.2527/1990.6861624x
  11. Wiseman, J., M. S. Redshaw, S. Jagger, G. R. Nute and J. D. Wood. 2000. Influence of type and dietary rate of inclusion of oil on meat quality of finishing pigs. Anim. Sci. 70:307-315. https://doi.org/10.1017/S135772980005476X
  12. Wiegand, B. R., J. C. Sparks, F. C. Parrish and D. R. Zimmerman. 2002. Duration of feeding conjugated linoleic acid influences growth performance, carcass traits, and meat quality of finishing barrows. J. Anim. Sci. 80:637-643. https://doi.org/10.2527/2002.803637x
  13. Overland, M., N. P. Kjos, E. Olsen and A. Skrede. 2005. Changes in fatty acid composition and improved sensory quality of backfat and meat of pigs fed bacterial protein meal. Meat Sci. 71:719-729. https://doi.org/10.1016/j.meatsci.2005.05.017
  14. Corino, C., S. Magni, G. Pastorelli, R. Rossi and J. Mourot. 2003. Effect of linoleic acid on meat quality, lipid metabolism, and sensory characteristics of dry-cured hams from heavy pigs. J. Anim. Sci. 81:2219-2229. https://doi.org/10.2527/2003.8192219x
  15. Sasaki, K., M. Mitsumoto, T. Nishioka and M. Irie. 2006. Differential scanning calorimetry of porcine adipose tissues. Meat Sci. 72:789-792. https://doi.org/10.1016/j.meatsci.2005.09.020

Cited by

  1. 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 vol.82, pp.1, 2010, https://doi.org/10.1111/j.1740-0929.2010.00817.x
  2. Effects of fermented mushroom (Flammulina velutipes) by-product diets on growth performance and carcass traits in growing-fattening Berkshire pigs vol.83, pp.1, 2011, https://doi.org/10.1111/j.1740-0929.2011.00924.x
  3. Effects of Substitution of Fermented King Mushroom By-Products Diet on the Growth Performance, Carcass Traits and Economics of Fattening Pigs vol.55, pp.4, 2013, https://doi.org/10.5187/JAST.2013.55.4.273
  4. The effects of copper-glycine complexes on chemical composition and sensory attributes of raw, cooked and grilled chicken meat vol.52, pp.7, 2015, https://doi.org/10.1007/s13197-014-1510-8
  5. Effects of outdoor rearing and potato mixed silage feeding on the behavior, growth, meat quality and muscle fiber characteristics in finishing pigs vol.80, pp.2, 2009, https://doi.org/10.2508/chikusan.80.189