Detection of smoked and boiled ham/other physicochemical components

Smoked and boiled ham is a pickled or smoked pig leg, also known as "fire meat" or "blue smoked". Chinese Han cuisine. Originating from Jinhua, Zhejiang during the Song Dynasty, the smoked and boiled ham produced in Jinhua, Zhejiang, Rugao, Jiangsu, Anfu, Jiangxi, and Xuanwei, Yunnan is the most famous in modern times. Ham type cooked meat products are made from animal and poultry meat as raw materials, which are boned, selected, cut into pieces, salted with salt water injection (or salt water immersion), and then added with auxiliary materials. They are then rolled, filled (or not filled), steamed, smoked (or not smoked), cooled, and other processes. The new standard for "Ham Sausage" divides ham sausages into four levels based on their protein, starch, and moisture content, namely special, premium, regular, and starch free. Special grade products require moisture content ≤ 70%, protein ≥ 12%, and starch ≤ 6%; Premium products require moisture content ≤ 67%, protein ≥ 11%, and starch ≤ 8%; Ordinary grade products require moisture content ≤ 64%, protein ≥ 10%, and starch ≤ 10%; Non starch products require moisture ≤ 70%, protein ≥ 10%, and starch ≤ 1%. However, the original standard only specified a level of 50% -70%, ≥ 10%, ≤ 10% for the moisture, protein, and starch content of ham sausage products. Smoked and boiled ham with good quality, with a yellow brown or reddish brown appearance, feels solid when pressed with fingers, and has a dry surface. It will not become sticky or discolored during the rainy season. The edges of the leather are gray. If there is a layer of sticky and slippery substance on the surface or if there is crystal salt precipitation on the meat surface, it indicates that smoked and boiled ham is too salty. A good product is one with slender and straight feet, long legs, no exposed bones, small oil head, smooth and clean knife work, and a long bamboo leaf shape

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