Abstract: Studies on the pressing strength and loss of pressed cooked ham in different heating condifions and formulations showed that, when pork meat material was portioned 100g in every pack and the other ingredients mixed were the sane as other cooked ham,the heating temperature 83℃ and heating time 50 minutes were optimum for products with of 150~170g/100g yield, lean meat ratio 90% and ingredients as usaollevels of 2.0%~3.0% starch and 0.8%~1.0%mixed food gums .Heating and cooling fesfs showed that heat transfer in pressed ham was typical in heat conductanec and heat lag in pressed ban center very significant.

Key words: Pressed pork cooded ham Heating Materials Pressing strength Loss rate