Dry cured lamb biceps femoris was used as experimental material and 2, 4 dinitrophenylhydrazine and barbituric acid were used in determination of protein and fat oxidation and color changes. The results showed that during drying maturation, the content of carbonyl increased sharply and then decreased slowly (p<0.05), mercapto content decreased (p<0.05). MDA content increased sharply first and then slowed down (p>0.05). Peroxidation value increased and then decreased (p<0.05). There was a significant positive correlation between protein and fat oxidation (p<0.05). The changes of protein oxygen and fat oxidation were significantly correlated with the color of lamb ham (p<0.01).
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