Abstract：In this paper, the security of low salty dry-cured meat was studied by using low-temperature, compound curing agent, desiccation, vacuum packing and fermenting maturation technology.Through orthogonal test, the best formula(NaCl 3%, Nisin 600 mg/kg, VC 2 mg/kg, Sodium nitrite 40 mg/kg), of the well-chosen compound curing agent could avoid failure of cured meat.The pH(5.75-6.25), changed a little, thus causing less inhibiting effect of microorganism while the aw was main hurdle factor for cured meat preservation as it clearly fell(0.960-0.809) in the processing.The moisture and NaCl of dry-cured meat with fermenting maturation were 53.93% and 6.0%, respectively, of which was expressed flavor trait of dry-cured meat.The proteolysis and fat oxidation with low degree played an important role of flavor quality formation for dry-cured meat in fermenting maturation process.
2009, Vol. 23 
