EVALUATION OF WATER CONTENT, pH AND BACTERIA COLONY OF RED PORK PRODUCT IN MANADO CITY. Red pork is a processing productmeat preferred by consummers in Manado due to specific taste. On the other hand this product was sold at the cafeteria in different qualities. These were generally found on diffirent processing ways, meat sources, spice formulation and smoking time period. Meat quality could be reserved by adding NaCl, sugar, spice and smoking processing ways. The objective of this study was to evaluate water content, pH and bacteria colony in red pork sold at some cafeteria in Manado. Samples were taken randomly from several cafeteria in Manado and abalyzed at laboratory. Result showed that red pork product sold at several cafeteria in Manado had low average of water content at the A location (39.1%) and the highest average of water content at the G (56.34%). The lowest average of pH was found at the A location (5.69) and the highest average of it at G location (6.08). The lowest average of bacteria colony was also found A location (3.80 CFU/g) and the highest average of it at the G location (3.96 CFU/g). Therefore, it can be concluded that the red pork product sold at the cafeteria in Manado have good quality to be consumed in term of water content, pH and bacteria colony.Key words :Red pork product, water content, pH, bacteria colony