Refinement of formulation and processing steps for pork <i style="mso-bidi-font-style:normal">momo</i>, a traditional meat product of North Eastern India, in the wake of <span style="mso-bidi-font-style: italic">Neuro-cysticercosis </span>

Thomas, R; Naskar, S; Mohan, N H; Sarma, D K

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Please use this identifier to cite or link to this item: http://nopr.niscpr.res.in/handle/123456789/33569

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DC Field	Value	Language
dc.contributor.author	Thomas, R	-
dc.contributor.author	Naskar, S	-
dc.contributor.author	Mohan, N H	-
dc.contributor.author	Sarma, D K	-
dc.date.accessioned	2015-12-30T07:25:28Z	-
dc.date.available	2015-12-30T07:25:28Z	-
dc.date.issued	2016-01	-
dc.identifier.issn	0975-1068 (Online); 0972-5938 (Print)	-
dc.identifier.uri	http://hdl.handle.net/123456789/33569	-
dc.description	128-134	en_US
dc.description.abstract	The mushroom like growth of roadside fast food chains with minimal or no cooking facilities are attributed to the increased incidence of Neuro-cysticercosis in North Eastern Region of India and no documented reports exist regarding the quality characteristics of momos served in these outlets. Hence, a study was undertaken to document different aspects of pork momos sold in the region, viz. cooking criteria of pork prior to momo making, processing steps followed, nutritional composition of finished momos, microbiological quality and incidence of Cysticercus cellulosae in pork, the causative organism for Neuro-cysticercosis. Evaluation of the pork samples (which will be used as stuffing material in the momo) present in these outlets revealed that 8.8% (22 No) of the samples from rural outlets and 6% (15 No) of the samples from urban outlets were positive for C. cellulosae. In 68% of the outlets, the core temperature of the meat pieces present in the momos was below 60^oC even after cooking. These findings indicate that the meat content in the momos served in these outlets were less than 20% of the total formulation and most of the ‘pork flavor’ is attributed to the increased amount of low value byproducts/ fatty tissues. Based on the results, the processing steps were refined at the institutes’ pork processing plant to standardize a uniform formulation for momo processing, giving emphasis to minimize the risk of occurrence of neuro-cysticercosis through consumption of pork momo.	en_US
dc.language.iso	en_US	en_US
dc.publisher	NISCAIR-CSIR, India	en_US
dc.relation.ispartofseries	Int. Cl.⁸: A47J 27/00, A47J 33/00, A47J 37/00, G01N 33/12, A23L 1/31, A22C, F25	en_US
dc.rights	CC Attribution-Noncommercial-No Derivative Works 2.5 India	en_US
dc.source	IJTK Vol.15(1) [January 2016]	en_US
dc.subject	Pork	en_US
dc.subject	Momo	en_US
dc.subject	Neuro-cysticercosis	en_US
dc.subject	Pork processing	en_US
dc.subject	Refrigeration storage	en_US
dc.title	Refinement of formulation and processing steps for pork momo, a traditional meat product of North Eastern India, in the wake of Neuro-cysticercosis	en_US
dc.type	Article	en_US
Appears in Collections:	IJTK Vol.15(1) [January 2016]

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