This study was performed to evaluate changes of microbiological and hygienic quality characteristics of dry-cured ham during manufacturing process. The water activity(Aw) of dry-cured ham decreased significantly during the period(P<0.05). The salt contents increased from at 0 day to 60 days and decreased slightly at 60 days of post-curing(P<0.05). The contents increased after 120 days again. As the curing, drying and aging progressed, the VBN and TBA of dry-cured ham increased(P<0.05). The dry-cured ham samples showed significantly higher VBN at 120 and 180 days and higher TBA at 180 days. Regarding microbiological analysis, the total aerobic counts and lactic acid bacteria counts increased significantly during the stage(P<0.05). The total aerobic counts closely paralleled the lactic acid bacteria counts. In general, this research can be used as fundamental information for the mass production of a hygienic dry-cured ham.

• 김현석(상지대학교 동물생명자원학부) | Hyun-Seok Kim (Department of Animal Science and Biotechnology, Sangji University, Wonju, 26339, Republic of Korea)
• 임동균(진주보건대학교 보건행정학과) | Dong-Gyun Yim (Department of Health Administration and Food Hygiene, Jinju Health College, Jinju, 52655, Republic of Korea) Corresponding author