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  • Title: Biochemical changes during processing of traditional Jinhua ham.
    Author: Zhou GH, Zhao GM.
    Journal: Meat Sci; 2007 Sep; 77(1):114-20. PubMed ID: 22061402.
    Abstract:
    Jinhua ham is the most famous traditional meat product of China and one of the most famed dry-cured hams in the world. Its processing consists of six stages: green ham preparation, salting, washing and sun-drying and shaping, ripening, and post-ripening. Intense proteolysis and lipolysis occur during processing period. As a result, the content of free amino acids in final ham products is 14-16 times that of green ham, and 191 volatile compounds have been identified during processing, which make a major contribution to the flavor of Jinhua ham.
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