Abstract:
The study was conducted at the Animal Genetic Resources (TANGERE) Project
Laboratory of Benguet State University in Bektey, Puguis, La Trinidad, Benguet from December 2011 to January 2012 to evaluate the physical and chemical properties of smoked
pork subjected to hot and cold smoke using guava and alnus wood as smoking material.
A total of 16 kilograms fresh pork was randomly allotted in a completely randomized design into the following treatments; hot smoking with alnus wood, cold smoking with alnus wood, hot smoking with guava wood and cold smoking with guava
wood.
Result of the study was brought to DOST (CAR) Regional Standards and Testing
Laboratory for quantitative determination of chemical properties of the pork product. Based on the result, the shrinkage percentage of the hot smoked pork using alnus wood was 45%,
8.5% in the cold smoked pork using alnus, 23.75% in hot smoked pork using guava and 3.5% in the cold smoked pork using guava. Based on 2,000 calorie diet, hot smoked pork using alnus can provide 220kcal/137g serving, cold smoked pork using alnus can provide 154kcal/137g serving, hot smoked pork using guava can provide 172kcal/259g serving and cold smoked pork using guava can provide 102kcal/259g serving. It is recommended cold smoking using guava be recommended for it results in lower shrinkage percentage and greater income. However, cold smoked pork has to be immediately consumed.
