Liha töötlemine
tainous region in China with four distinct are related to chemical and biochemical char-
seasons (Du and Ahn 2001; Zhou and Zhao acteristics of respective muscles (i.e., differ-
2007), Xuanwei hams, produced in the ent enzyme profile) (Toldrá et al. 1996).
Yunnan province in the southwest of China
where there are high altitudes (Yang et al.
Other Ingredients
2005), and Rugao hams in the Jiangsu
province. Marine salt is the main ingredient for dry-
cured ham. Particular flavors depend on the
salt’s mineral and trace element composition.
Raw Materials Salt mainly contributes to a reduction in
water activity, partial solubilization of myo-
Raw Hams
annaabi.ee 
