Abstract:Nuodeng hams with different processing times（1，2，and 3 years）were used as the objects of this study.The changes in the physical and chemical properties of the hams，and their internal connections were analyzed.The results showed that the meat aroma，pickling taste，and oil aroma were the characteristic aromas of Nuodeng ham.Nuodeng ham had the highest meat aroma score after 2 years of processing，and the curing taste increased with each processing year.There was no significant difference in the oil aroma of Nuodeng hams processed for different times.As the processing time was prolonged，the salt content，pH value，peroxide value，thiobarbituric acid value，nitrite content，hardness，chewiness，and shear force showed increasing trends（P<0.05），while the moisture content，water activity，and elasticity cohesion and recovery showed downward trends （P<0.05）.The L*value and b*value increased first and then decreased with increasing processing time（P<0.05），while the a*value gradually increased（P<0.05）.The moisture content was extremely significantly negatively correlated with pH value，salt content，nitrite content，a*value，hardness，chewiness，and shear force（P<0.01），and moisture content was significantly positively correlated with water activity and elasticity resilience and cohesion（P<0.01）.