Refinement of formulation and processing steps for pork momo, a traditional meat product of North Eastern India, in the wake of Neuro-cysticercosis
Title: Refinement of formulation and processing steps for pork momo, a traditional meat product of North Eastern India, in the wake of Neuro-cysticercosis
Authors: Thomas, R; Naskar, S; Mohan, N H; Sarma, D K
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 60oC 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 resul...
Source: Indian Journal of Traditional Knowledge - Category: Science Authors: search Source Type: research