Progress in Processing Technology and Quality Characteristics of Xuan’en Dry-Cured Ham
XIONG Zhemin, LI Rui, YANG Jiang, GENG Cuizhu, CUI Yingying, WANG Haibin, LIAO E, CHEN Jiwang
1.School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 3.National R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan 430023, China
Abstract：Xuan’en ham, a local specialty in Enshi, Hubei Province, China, is a nationally protected geographical indication product. It is one of the four famous hams in China and has both culinary and medicinal value. During the processing of Xuan’en ham, some physicochemical changes occur, and flavor substances are formed, endowing it with a unique flavor. This paper reviews recent progress in Xuan’en ham processing technology, changes in physicochemical properties and microbial community during processing, and the origin of the unique flavor of Xuan’en ham, aiming to provide a reference for related research and technical support for promoting the development of the Xuan’en ham industry.
熊哲民，丽 蕊，杨 江，耿翠竹，崔莹莹，王海滨，廖 鄂，陈季旺. 宣恩火腿的加工工艺和品质特性研究进展[J]. 肉类研究, 2021, 35(8): 64-70.
XIONG Zhemin, LI Rui, YANG Jiang, GENG Cuizhu, CUI Yingying, WANG Haibin, LIAO E, CHEN Jiwang. Progress in Processing Technology and Quality Characteristics of Xuan’en Dry-Cured Ham. Meat Research, 2021, 35(8): 64-70.
2021, Vol. 35 
