Product Development of Fermented Pork Soft Spare Ribs for Women’s Career Promotion Group, Ton Pao Town Municipality, San Kamphaeng District, Chiang Mai Province

Abstract

The research aimed to develop fermented pork soft spare rib products for Women’s Career Promotion Group, Ton Pao Town Municipality, San Kamphaeng district, Chiang Mai province. The experiments consisted of prototype production, formula developments, consumer test. The goal was to transfer technology to the target group and knowledge extension to Community Enterprise of Ban Wang Tarn Agricultural Housewife Group. The optimum formula consisted of 82.29% soft pork spare ribs, 8.22% steamed glutinous rice, 8.22% garlic, 1.23% salt and 0.04% Prague powder (94% sodium chloride: 6% sodium nitrite). According to the consumer test, 99% of customers accepted the product and 98% of them would like to buy it. The mean hedonic scores of colors, flavor, sourness, saltiness and overall liking were 7.46, 0.98, 7.47, 1.16, 7.48, 1.07, 7.37, 1.14 and 7.69, 0.90 respectively. The satisfaction score of the technology transfer of fermented pork soft spare ribs production to Women’s Career Promotion Group, Ton Pao Town Municipality was 4.60 which meant that the participants were extremely satisfied. The training of fermented pork soft spare rib  production to Community Enterprise of Ban Wang Tarn Agricultural Housewife Group showed that the participants were extremely satisfied, with the knowledge/ utility satisfaction scores was 4.88.