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 o C 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 neurocysticercosis through consumption of pork momo.
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