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| Current Research Status and Future Development Trends of Fermented Meat Products |
| WEN Hao, RUI Luming, ZHANG Yawei |
| 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Yangzhou Yechun Food Production and Distribution Co. Ltd., Yangzhou 225000, China |
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Abstract Fermented meat products are widely popular for their unique flavor, appealing texture, and extended shelf life. However, traditional processing methods have limitations in quality control. For this reason, technological innovation in the industrial production of fermented meat products has become a research hotspot. This paper presents a systematic review of recent progress in the optimization of existing processing techniques for fermented meat products, as well as the selection and application of starter cultures. With the increasing health consciousness of consumers and the growing demand for sustainable development, future research will focus on the development of low-salt and low-fat fermented meat products along with green and energy-saving processing innovation. Furthermore, understanding the mechanism through which starter cultures influence flavor compound formation remains an important research direction. The basic research and application of innovative technologies are essential for driving the future development of fermented meat products.
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2025, Vol. 39 
