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| Safety of Fermented Ham Eaten Raw and Its Classificatory Characteristics |
| SHI Yanjun;ZHU Shangwu;WANG Shouwei;WANG Qihui;CHEN Chao |
| 1. Kings Ham Company Ltd., Jinhua, Zhejiang 321016, China; 2. College of Food Science, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China;3. China Meat Research Centre, Beijing 100068, China |
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Abstract After hams were fermented, parasites and pathogens were killed and proteins were denatured and hydrolysed in fermented hams. The fermented hams can be eaten raw and had lower salt content. Fermented hams should be manufactured where temperature and humidity were controlled and sanitary conditions were good.
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2010, Vol. 24 
