doi: 10.1016/j.meatsci.2007.03.028.
Epub 2007 Apr 14.
Biochemical changes during processing of traditional Jinhua ham
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- PMID: 22061402
- DOI: 10.1016/j.meatsci.2007.03.028
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Biochemical changes during processing of traditional Jinhua ham
Meat Sci.
2007 Sep.
Abstract
Jinhua ham is the most famous traditional meat product of China and one of the most famed dry-cured hams in the world. Its processing consists of six stages: green ham preparation, salting, washing and sun-drying and shaping, ripening, and post-ripening. Intense proteolysis and lipolysis occur during processing period. As a result, the content of free amino acids in final ham products is 14-16 times that of green ham, and 191 volatile compounds have been identified during processing, which make a major contribution to the flavor of Jinhua ham.
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