Abstract: In order to explore the quality and safety of sliced cooked ham, the dynamic characteristics of vacuum packaged sliced cooked ham under different storage temperatures were monitored. The dynamic changes of quality parameters such as sensory quality, colony number, coliform number, color, pH, water content and water retention as well as texture characteristics of sliced cooked ham stored at 0－4 ℃ and 7－11 ℃ were analyzed. The results indicated that the quality change of sliced cooked ham during storage under two different temperature conditions revealed a similar trend. Slower colony growth and more stable water content, pH, water retention and textural properties of sliced cooked ham stored at 0－4 ℃ were observed when compared with sliced cooked ham stored at 7－11 ℃. Therefore, low temperature storage is beneficial for the stability and safety of sliced cooked ham products, thus prolonging the shelf life.

Key words: different temperatures, sliced cooked ham, storage, quality change