FLAVOUR STUDIES ON PORK FROM HOGS FED FISH SILAGE

Meat from hogs fed fish silage as a protein supplement was compared with that from hogs fed soybean oilmeal using the scores from a taste panel and from a thiobarbituric acid test as indices of its acceptability to the consumer. The tests were conducted upon non-cured shoulder cuts that had been frozen for storage and thawed just before oven-cooking.A moderate off-flavour was detected by the taste panel on the meat from hogs fed fish silage. This off-flavour was greater on the fat portion of the meat than on the lean. The intensity of the off-flavours was not affected by the removal of fish silage from the ration of hogs at 170 pounds body weight as compared to the continuous feeding of fish silage to market weight The off-flavour was considered sufficient to make the meat undesirable to the consumer.The thiobarbituric acid test failed to show any differences between the fat from hogs fed fish silage and the fat from hogs that received soybean oilmeal.