# Influence of Sugar Beet Pulp Supplementation on Pigs' Health and Production Quality
## 2 Materials and Methods
### Meat Quality Analysis
#### 2.8.4 Volatile Compound Profile  
The VCs of pork meat samples were analysed by gas chromatography-mass spectrometry (GC-MS) as described by [PERSON] et al. [44], with some modifications. A solid-phase microextraction (SPME) device with Stableflex (TM) fibre-coated with a 50-um DVB-PDMS-Carboxen(tm) layer (Supelco, Bellefonte, PA, USA) was used for sample preparation. For headspace extraction, 2 g of sample was homogenised with 4 mL of sodium chloride solution (30% \(v/v\)) in a 20 mL extraction vial sealed with polytetrafluoroethylene septa and thermostated at 60 \({}^{\circ}\)C for 30 min, exposing the fibre in the headspace. The desorption time was 2 min. Prepared samples were analysed with a GCMS-QP2010 (Shimadzu, Japan) GC-MS, using an Roi-5 ms capillary column (30 m \(\times\) 0.25 mm ID \(\times\) 0.25 um film thickness) for analysis. The MS was operated at full scan mode (35-500 \(m/z\)), and the following conditions were used for analysis: column flow rate (helium gas, 99.999% purity) 0.95 mL/min, injector temperature 250 \({}^{\circ}\)C, ion source temperature 220 \({}^{\circ}\)C, interface temperature 280 \({}^{\circ}\)C. Sample injection was carried out for 2 min to ensure full desorption of VC from the SPME fibre. A temperature gradient was programmed from start at 40 \({}^{\circ}\)C (3 min hold) to 220 \({}^{\circ}\)C (7 \({}^{\circ}\)C/min) up to 260 \({}^{\circ}\)C (10 \({}^{\circ}\)C/min) (6 min hold). The VCs were identified according to the mass spectrum libraries (NIST11, NIST11S, FFNSC2).  
8.5 Evaluation of the Pork Meat Sensory Properties, Overall Acceptability, and Emotions Induced in the Panellists  
This evaluation was performed at the Lithuanian University of Health Sciences Sensory laboratory, which is equipped with sensory booths. Meat samples were evaluated by 30 panellists [45]. Before the sensory analysis, the meat was cut to 2 cm squares and cooked at 100 \({}^{\circ}\)C in water for 10 min (the salt was not added). The final temperature inside the meat at the end of cooking was 82 \({}^{\circ}\)C. Panelists were randomly presented with coded samples under normalised artificial light in test rooms [46] and were instructed to taste one at a time, from left to right. The panelists were provided water between samples. The following sensory properties were evaluated: odour--intensiveness of the overall odour and the extraneous odour, colour--intensiveness of the colour, taste--juiciness, fatiness, softness,intensiveness of the residual taste and overall acceptability of the taste [47]. The intensity of each property was scored on a 5-point linear scale ranging from 0 (\"no intensity\") to 5 (\"very high intensity\"). The overall acceptability was evaluated using a 5-point Likert scale, ranging from 1 (extremely dislike) to 5 (extremely like) [46].  
The panellists tasted the presented samples one by one in front of a webcam (Microsoft Corporation, Redmond, WA, USA), and the tasting procedure was recorded [48]. After tasting each sample, the panellist raised one hand and visualised the taste experience with a facial expression. The time for that was not limited. Between samples, panellists were asked to rinse their mouth with warm (\(40\pm 2\)\({}^{\circ}\)C) water. To evaluate the pork meat-induced facial expressions (neutral, happy, surprised, sad, scared, angry, contempt and disgusted), the recorded videos were analysed with the FaceReader software (Noldus Information Technology, Wageningen, the Netherlands). Only part of the video, when the panellists raised their hands, was used for the analysis of pork-meat-elicited emotions. The intensity of each emotion was expressed at a scale from 0 (no facial expression) to 1 (the highest intensity of facial expression). 'Happy' is considered as a positive emotion, whereas'sad', 'angry','scared', 'disgusted' and 'contempt' are considered negative emotions. 'Surprised' can be either positive or negative. Valence indicated whether the person's emotional status is positive or negative, and its score ranged from \(-1\) to 1.