Effects of Raw Ham Discrepancies on Curing and Product Quality of Jinhua Hams

Abstract

Abstract: Jinhua hams were processed by traditional processing technology or new technology for industrial production, and the effects of the weight, fresh or frozen state, and under-skin fat thickness of the raw hams on curing and product quality of Jinhua hams were studied. The results showed that the salt consumption curing, the weight loss rate after each processing stage, the post- aging quality and under-skin fat thickness can affect the curing procedure and the weight loss during curing. Frozen raw ham can be used for Jinhua ham processing but result in relatively inferior products.

Key words: Jinhua ham, raw ham, quality, processing technology

ZHAO Gai-Ming, LIU Yan-Xia, ZHANG Chun-Hui, HUANG Su-Jun, ZHOU Li-Ming, GAO Xiao-Ping. Effects of Raw Ham Discrepancies on Curing and Product Quality of Jinhua Hams[J]. FOOD SCIENCE, 2007, 28(11): 44-47.

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Effects of Raw Ham Discrepancies on Curing and Product Quality of Jinhua Hams

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