Progress in Processing Technologies for Low-Sodium Dry Cured Meat Snacks
HUI Teng, PENG Zengqi*, ZHANG Lu, ZHANG Yawei
National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food
Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Abstract：Dry cured ham is popular among people all over the world due to its unique flavor and taste. With increasingdietary requirements and food safety awareness of people as well as with the development of food science and technology,the dry cured ham industry continuously faces challenges and innovations. The aim of this article is therefore to make abrief introduction of the geographical distribution and history of dry cured ham with special focus on the current status andproblems in the development of dry cured ham. Moreover, we also discuss the development of new processing technologiesfor dry cured meat products in the future.
