Mathematical Analysis and Verification of the Corrosion Prevention Mechanism of Dry-cured Ham

This paper analyzes mathematically the relationship between the aw value of the muscles of traditional Xuanwei dry cured ham and the relative humidity of the surroundings and the relationship of the aw value of the muscles and the salt water concentration. The proper relationship has been discovered between them and the standard production process for Xuanwei ham has been set and then production verification tests have been done. The result is that the low-salt dry-cured ham containing humidity of 49.58%, salt of 5.91%, preserves the traditionally authentic aromas and flavors and meets the modern healthy demands of consumers.