Abstract
Eleven kinds of dry meat products on the market were analyzed and the results obtained ware as follows;
1. Water content was about 10-20%.
2. Total lipids were 30-45% in salami, and less than 10% in dried meat, about 90% of these lipids were non polar one.
3. In all samples, the main fatty acid compositions of total lipids were C14: 0, C16: 0, C16: 1, C18: 0, C18: 1, C18: 2, and C18: 1 was dominant.
4. The highest PV was 51 (porkjurkey, packed in bag), and the lowest was 4(porkjurkey, canned). The highest AV was 29, and the lowest was 4. On the whole, AV was very high.
5. Lipid oxidation in dried meat products was influenced by the addition of antioxidant and the condition of packaging.
