Starch plays a crucial role in meat products and ham. Firstly, it acts as a thickening and filling agent, improving the texture and making the products richer and more palatable. Secondly, starch helps retain moisture, extending shelf life and enhancing juiciness and flavor. Additionally, it serves as a binder, allowing meat components to adhere better, thereby strengthening the structural stability of the products. In ham processing, starch can also improve the appearance and sliceability, making the final product more attractive and competitive in the market. Therefore, the inclusion of starch not only enhances the taste and quality of meat products but also meets consumer expectations for food safety and flavor.