Safety of Fermented Ham Eaten Raw and Its Classificatory Characteristics
SHI Yanjun;ZHU Shangwu;WANG Shouwei;WANG Qihui;CHEN Chao
1. Kings Ham Company Ltd., Jinhua, Zhejiang 321016, China; 2. College of Food Science, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China;3. China Meat Research Centre, Beijing 100068, China
Abstract：After hams were fermented, parasites and pathogens were killed and proteins were denatured and hydrolysed in fermented hams. The fermented hams can be eaten raw and had lower salt content. Fermented hams should be manufactured where temperature and humidity were controlled and sanitary conditions were good.
施延军；竺尚武；王守伟；王启辉；陈超. 发酵火腿的生食安全性与分类特征[J]. 肉类研究, 2010, 24(10): 3-8.
SHI Yanjun;ZHU Shangwu;WANG Shouwei;WANG Qihui;CHEN Chao. Safety of Fermented Ham Eaten Raw and Its Classificatory Characteristics. Meat Research, 2010, 24(10): 3-8.
2010, Vol. 24 
