남은 음식물 발효사료 급여가 돈육 삼겹살의 소비자 기호도에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 박홍양 박근규 정영철 이의수 양시용 임병순 김천제
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제4호, 386~392쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.12.31

영문 초록

The objective of this experiment was to compare the effect of feeding the commercial feeds (control) or fermented food waste feeds (FFWF) 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 scale (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.

키워드

fermented food waste feeds belly pork consumer acceptability