During the processing of JinHua ham, AV value kept rising, POV value carbonyl value and TBA value was up and down ,but rising totally, the degree of lipid oxidation increased continuously.

• 在金华火腿加工过程中,肌内脂肪和皮下脂肪的酸价一直上升,过氧化值、羰基价和TBA值有升有降,但总体呈上升趋势,脂肪氧化程度不断增强。