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


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.


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


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