In fact, there are different requirements for starch content for different hams: less than 6% for Extra Grade, less than 8% for Superior Grade, and less than 10% for Ordinary Grade.

If it is used in excess, it is a substandard quality product.

Hygienic conditions: it is difficult to regulate small family workshop-style production.

Like many other traditional craft foods, there are two different ways of processing meat products, namely, small family workshop-style manual production, large-scale industrial production.