남은 음식물 발효사료 급여가 돈육 삼겹살의 소비자 기호도에 미치는 영향

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.