Figure 8
Effect of Lactobacillus jensenii TL2937 on meat quality. Pigs were grown from 3 weeks of age until week 24. Five pigs were used for each experimental group. The Control group was fed only the balanced conventional diet without antimicrobials ad libitum. The Medium, TL2937 and TL2766 groups were fed balanced conventional diet with supplemental bacteria medium only (200 g/day), L. jensenni TL2937 (3 × 108 cfu/g) or L. plantanum TL2766 (3 × 108 cfu/g) respectively, from 3 to 17 weeks of age. Visual impression of pork meat and evaluation of tenderness, juicy and overall palatability was performed by a panel of untrained persons. Pork from the different experimental groups was cooked with the same recipe and process. Panelists complete a questionnaire evaluating juicy, tenderness and overall palatability of pork. After tasting, all the dishes, the panelists were requested to grade taste based on three categories: distasteful, acceptable and extremely delicious. Values for bars with different letters were significantly different (P < 0.05). Values for bars with shared letters do not differ significantly.