Table 9. Sensory evaluation of the pork loin from pigs fed control and food waste containing feed
CON
1)
FW
2)
p
-value
Tenderness
2.89 ± 0.44
2.75 ± 0.44
0.4840
Juiciness
2.29 ± 0.35
2.54 ± 0.49
0.2077
Flavor
2.72 ± 0.16
2.63 ± 0.21
0.2914
Off-flavor
2.27 ± 0.27
2.63 ± 0.36
0.0197
Overall acceptability
2.69 ± 0.31
2.51 ± 0.28
0.1098