Quality characteristics and shelf life of cured and smoked pork

Vacuum packaging as compared to aerobic packaging was found to be superior in both Traditional and Modified Vawksa rep, kept under refrigerated storage for 15 days. Additional to that physico-chemical, microbiological and sensory qualities of the meat products were also found to be superior in vacuum packaged ones. Adoption of curing technique and application of nisin, much quality assured and enhanced Modified form of Vawksa rep could be developed successfully. The Modified Vawksa rep registered superior sensory scores throughout the storage period and found to be highly acceptable even on 15th day of storage. On the contrary, TVR recorded gradual decrease in the sensory scores and was almost unacceptable on 15th day of storage. The study revealed the superiority of MVR over TVR in every respect. Moreover, the product could be prepared by local entrepreneurs with little technology up gradation although there is negligible escalation of production cost. Considering the all-round quality improvement in terms of physico-chemical, microbiological and eating quality parameters, the product will certainly command higher market demand and acceptability to the meat .