Abstract：The tenderness is an important organic indicator of ham quality produced at low temperature.The study shows the main factors that affect the tenderness of ham are the proportions of different kinds of meats,the sterilization temperature,the concentration of the added Calcium Chloride,starch and phosphat.If one of these factors changed,the tenderness of the produced ham will also be affected correlatively.
申双贵；黄中培. 影响低温火腿肉嫩度因素的研究[J]. 肉类研究, 2007, 21(3): 27-29.
ShenShuanggui;HuangZhongpei. Study on Factors Influencing the Tenderness of Low Temperature Ham. Meat Research, 2007, 21(3): 27-29.
2007, Vol. 21 
