Abstract: Xuanwei ham was cured in a standardized way in order to improve the product quality and avoid the risk of decay. The desiccation and aging of the product were conducted in the natural climate in Xuanwei city. In M. semimembranosus (the ham surface layer) and M. Biceps semotus (the haminner layer), the moisture, salt and free amino acid were 43.93% and 55.25%; 8.80% and 11.14%; 5425.02mg/100g(DM) and 9040.45mg/100g(DM)respectively. The differences in different ham parts were so significant that could not meet the quality requirement of the standardized product. The quality of raw material and physico- chemical changes in processing could be controlled by the standardized technology based on the test results so that the quality and the flavor of Xuanwei ham could be improved.

Key words: Xuanwei ham, physic-chemical changes, standardized technology, M(Muscularis)