Abstract: Jinhua ham was processed by modern technology and effects of green ham type on changes of weight loss during processing were studied. The results showed that weight loss of the ham displays regular ascending along processing. Weight loss drops quickly in earlier period,and the drop tendency slows down in later period during all processing stages. The thick subcutaneous fat layer of green ham easily dehydrates,while weight loss of heavy weight green ham is low. During the first aging stage,weight losses of all the green hams reach 24%,which is the critical point of weight loss. The formation of flavor should be taken into account without consideration of effects of weight loss on ham during the later aging stage.

Key words: Jinhua ham, weight loss, modern technology