Leftover fermented barley may reduce animals’ stress, improve pork quality – News-Medical.Net

Tastier pork comes from pigs that eat the barley left over after making the Japanese liquor shochu. A team of professional brewers and academic farmers state that nutrients in the leftover fermented barley may reduce the animals’ stress, resulting in better tasting sirloin and fillets.
Kyushu, in Western Japan is well-known historically for making shochu and for its many pig farms. We hope collaborative research projects like ours can directly benefit the local community and global environment….

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