Abstract: To verify the influence of tumbling on semimembranosus and biceps femoris of ham,cured with tumbling and dry- cured process procedure.Compared with the control,the treatment with modern tumbling had a significant influence( p < 0.05) on the quality of dry- cured ham,including higher water content( p < 0.05) in the semimembranosus,lower water content( p < 0.05) in the biceps femoris and higher salt content( p < 0.05) in ham.The tumbling procedure can reduce the discrepancy of water and salt content in the different part of ham.The trend of the value of L*,a*,b*was only a little affected by tumbling during the processing.Compare with the control,tumbling had a significant decreases effect on the hardness of ham,which implicated tumbling improved the characteristics of texture.And it had no significant differences( p > 0.05) effect on the amount of free fatty acids,the proteolysis index and the sensory quality of semimembranosus and biceps femoris.Since through the modern tumbling procedure can balance the physicochemical quality,and promot the stability of low- salt dry- cured ham between the internal and external.