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| A Review of Processing Procedures for Yunnan Dry-Cured Hams and Factors Influencing Ham Quality |
| LIANG Dingnian1, XUE Qiaoli2, HU Yongjin1, ZHANG Jierui1, LI Jianchun1, LI Shijun1,* |
| 1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2.Journal Editorial Department, Yunnan Agricultural University, Kunming 650201, China |
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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.
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2019, Vol. 33 
