ABSTRACT
I. INTRODUCTION Fermentation by microorganisms is one of the oldest food preservation practices of humankind. The development of a strain of microbial flora succeeds, dominating and displacing other undesirable microorganisms, and producing a fermented meat in which the generated metabolites contribute to the product’s appropriate sensory characteristics. There are many varieties of fermented meats, varying according to region/country, climate, heritage, and culture. Thus, different amounts of raw materials, spices, and condiments and processing lengths are used for fermentation. Traditionally, fermented sausages were dried in the Mediterranean countries and dried/smoked in central and northern Europe. Today, most fermented meat products are produced and consumed in Europe, mainly Germany and the Mediterranean area, although in many other countries, such as the United States, demand as well as production are increasing.
