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. 2007 Sep;77(1):114-20.
doi: 10.1016/j.meatsci.2007.03.028. Epub 2007 Apr 14.

Biochemical changes during processing of traditional Jinhua ham

G H Zhou  1 , G M Zhao
Affiliations

Biochemical changes during processing of traditional Jinhua ham

G H Zhou et al. 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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