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| Low-temperature Drying Process for Cured Meat Products |
| YU Zhi-feng，ZHAO Li-qing，ZHENG Jun-jun，WANG Zi-an，LEI Wen |
| Technology Center of Jiangsu Maisike Foods Co. Ltd., Nanjing 211200, China |
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Abstract In this paper, the low-temperature drying of Chinese traditional cured meat products such as Nanjing-style sausage, hong belly, Cantonese-style sausage and meat date was studied. At temperatures ranging from 5 to 8 ℃ and humidities between 40% and 50%, the drying time of Nanjing-style sausage （dry casing, d 38--40 ram） was 192 h, of Cantonese-style sausage and meat date （collagen casing, d 22 mm） 120 h and of hong belly （d 49--51 ram） 330 h. Low-temperature drying caused a marked decrease in acid value （AV） and peroxide value （PV） and made products more nutritious and safety.
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2011, Vol. 25 
