<div>Background: Wahan Mosdeng is a freshly served traditional Tripuri dish, made with pork. This present study was conducted to establish an alternative form of Wahan Mosdeng with high shelf-life. 
 
Methods: Modified product was prepared by boiling the uniform 1.5-2 cm meat along with fatty tissue cut, in the presence of common salt, ginger, turmeric powder, with further addition of 1% vinegar, 2.5% solution of potassium sorbate and 75 &micro;g/g of nisin. Prepared products were stored in refrigeration and frozen temperature separately. Different proximate composition and Anti-oxidant activity were evaluated to get the differential picture between the target and the traditional product. 
 
Result: Modified product showed better result in all the proximate parameter as well as in anti-oxidant activity was also higher in modified pork vorta (Wahan Mosdeng) in both refrigeration and frozen temperature. Collectively alternative form of Wahan Mosdeng recorded superior quality and also highly acceptable even after 15 days of refrigeration storage and 30 days of frozen storage sample.</div>

Development and Analysis of Proximate Composition and Anti-oxidant Activity in Traditional and Modified Pork Vorta (Wahan Mosdeng)

Background: Vawksa rep (VR), a popular smoked pork product of Mizoram, has a short shelf life and poses potential health risks due to Polycyclic Aromatic Hydrocarbon (PAH)contamination from traditional smoking methods. To address these issues, a modified smoking process using hurdle technology was developed to enhance shelf life and maintain the sensory qualities of traditional VR. 
 
Methods: Fresh pork sourced from the Department of LPM, C.V. Sc, Aizawl, was processed into two variants: traditional Vawksa Rep (TVR) and modified Vawksa Rep (MVR). MVR involved marination with curing agents and spices, followed by smoking in an automatic unit at 75&deg;C for 45 minutes using sawdust. It was then dipped in 2.5% potassium sorbate and sprayed with 75 ppm nisin before packaging. Both TVR and MVR were stored by wrapping with high density polyethylene packets and stored at ambient temperature (23-25&deg;C) and 4&plusmn;1&deg;C and analysed for PAH levels, physico-chemical, microbiological and sensory characteristics on every 5th&nbsp;day up till 20 days. 
 
Result: MVR showed improved physico-chemical and microbiological profiles, significantly (p&lt;0.05) enhanced shelf life and preserved sensory attributes compared to TVR. These improvements justify the slightly higher production cost. The modified process offers a valuable alternative for safer preservation of VR without compromising its traditional appeal. 
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Improvising the Traditional Method of Mizo Smoked Pork (Vawksa rep) Preparation by Maintaining its Indigenous Sensory Quality- A Hurdle Technology Approach