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| 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) |
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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
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2010, Vol. 24 
