author(s)
Anannya Das, Pragati Hazarika, Lallawmzuali Ralte, Jitendra Kumar Choaudhury, Keshab Dabnath and Sandeep Kumar

abstract
Consumption of unhealthy snack food with low nutritive value is one of the predisposing factors for most of the metabolic diseases. So, it is require to develop a ready-to-eat shelf stable meat product. Therefore, this research work has been focused on formulation of shelf-stable pork momo. Pork momo recipe was formulated and allotted into two different treatment group, viz. Treatment 1(pork momo with olive oil and oatmeal) and Treatment 2(pork momo with olive oil and dried oyster mushroom) and stored in domestic refrigerator. A gradual increase in the mean pH, TV, TBA number of T1 and T2 were observed with the advancement of storage periods, which differs significantly (p≤0.001) on the 0, 5th, 7th, 10th and 12th day of storage study. The rate of increase was more pronounced in the samples T1 than T2. Sensory scores for appearance, flavour, texture, juiciness and overall acceptability were significantly higher in T2. So, the combined use of olive oil and dried oyster mushroom for development of healthy pork momo was successfully attempted as superior in physico-chemical and sensory attributes.