Abstract：Dry-cured ham is an important traditional fermented meat product in Yunnan. It is made from the hind leg of pigs that is cured, air dried and fermented. There are several major types of dry-cured ham in Yunnan, Xuanwei ham, Saba ham, Sanchuan ham, Laowo ham, Nuodeng ham, and Heqing ham. In this paper, the processing procedures for these types of dry-cured ham and the factors affecting the quality of dry-cured ham are summarized with a special focus on raw material, curing conditions, and the color and flavor of the finished products. The aim of this review is to provide some theoretical information for quality improvement of dry-cured ham.
梁定年，薛桥丽，胡永金，张杰瑞，李建春，李世俊. 云南干腌火腿加工工艺及其品质影响因素研究进展[J]. 肉类研究, 2019, 33(4): 55-59.
LIANG Dingnian, XUE Qiaoli, HU Yongjin, ZHANG Jierui, LI Jianchun, LI Shijun. A Review of Processing Procedures for Yunnan Dry-Cured Hams and Factors Influencing Ham Quality. Meat Research, 2019, 33(4): 55-59.
2019, Vol. 33 
