Physicochemical Characteristics&Storage Properties of Ham
YU Shujuan;DING Wu;XU Baocai
1. College of the Food Science and Technology, West North Agricultural University, Yangling 712100;2. Jiangsu Yurun Food Group Limited, Nanjing 210041)
Abstract：Abstract: Ham takes on low pH (average 5.94) and high water activity (average 0.943). Total colonies of microbiology were 3.2×104CFU/g after 35 days storage (0～4℃ storage temperature);and 1.9×104CFU/g after 21 days when stored at 25℃. Shelf life was much more shortened compared room temperature and chilled temperature. pH changed little throughout the storage
2010, Vol. 24 
