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云腿是我国一类重要的传统肉制品。研究通过对加工过程中的云腿肌肉组织进行理化指标测定,初步确定了云腿的理化特性和氧化稳定性。结果显示随着加工工艺的进行,云腿肌肉组织中pH缓慢上升,aw值逐渐下降。股二头肌和半膜肌中的食盐含量分别增加到7.94%和6.75%。水分含量到了平衡期之后快速下降,蛋白质和脂肪含量相对增加。肌内脂肪和蛋白质氧化持续进行,但是总体上处于较低的氧化水平。TBARS值先增加后降低,半膜肌中的蛋白质氧化程度强于股二头肌。“,”Yunnan dry-cured ham is a famous Chinese traditional meat product. In order to ascertain the physico-chemical characteristics and oxidation stability of Yun ham, we determined the physico-chemical parameters in biceps femoris and semimembranoesus during the processing. The results showed that the pH increased and aw decreased gradually in both muscles. The salt content was increased to 7.94% in biceps femoris and 6.75% in semimembranoesus at the end of ripening. After post-salting stage, water content decreased quickly, correspondingly, protein and fat content increased. Oxidation of intramuscular lipids and proteins were happened continually but not intensely. The values of TBARS were increased and then decreased during the whole processing. The protein oxidation in semimembranoesus was more intensive than in biceps femoris.