This experiment aims at developing formula and process for Nam so that good quality product of appropriate marketing shelf-life can be produced. Product specification was initially developed by sensory assessment. The results revealed that samples with pH of 4.6-4.7, 0.85-0.95% lactic acid and 73% moisture were most preferable. The study of formula for the product fermented in polypropylene casing at room temperature revealed that fresh pork at 75% moisture provided more acceptable product than that at 72% moisture. Using of 2% sugar resulted in better color and texture product comparing with those using 5% rice or 5% rice in combination with 0.5% glucono-delta-lactone and appropriate fermentation time was 2 days. The best formula and process concluded were used to produce products for subsequent study in which steam heating at 100°c. or cabinet drying at 60°c. were the two treatments. Results from sensory evaluation data indicated that the appropriate times for heating and drying were 6 minutes and 8 hours respectively. The moisture and shear value of steam cooked product was 64% and 42 Newton (N) while that of semidried product was 56% and 46 N. The other treatment was incorporating potassium sorbate at 0.1 g level per 100 g pork. The study of product shelf-1ives at various storage condition could be summarized as follows t vacuum packed control samples could be kept for 15 days at 4°c. and 9 days at 30°c., vacuum packed steam cooked samples could be kept for 9 days at 4°c. and 3 days at 30°c.. At 30°c., she If-life of the vacuum packed semidried samples was longer than 20 days while at atmosphere pressure samples could be stored for 15 days. Vacuum packed product containing potassium sorbate could be kept for 10 days at 30°c.. Cabinet drying is the most appropiate mean to improve shelf-life of Nam. The pH of the product fermented in edible casing at ambient temperature and pressure ( 30°c. 70-80 % RH ) was fixed at 4.8-4.9. Though quantity of the sugar was raised to 2.3% the reduction of pH was not significant. The appropriate fermentation time was 2-3 days. The accepting score of the product fermented in Naturin casing or hog casing was not significantly different. Fermentation by hanging at ambient for 3 days produced Nam with 52% moisture and 68 N shear force which was almost the same as that fermented for 2 days followed by drying in a cabinet at 60°c. for 6 hours.
