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This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents ( p &gt;0.05) between NP and SP, but the protein and ash contents of SP were significantly higher than those of NP ( p &lt;0.05). The pH of SP was significantly lower than that of NP, and the water activity (a w ) of SP was significantly higher than that of NP after 14 and 21 d ( p &lt;0.05). The TBA (Thiobarbituric acid reactive substance) value of SP was significantly lower than that of NP ( p &lt;0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP ( p &lt;0.05). The total plate count of SP was lower than that of NP ( p &lt;0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid ( p &lt;0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP ( p &lt;0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork