ABSTRACT
A number of reviews and even monographs have dealt with the properties and characteristics of fermented meats.
In this chapter, the emphasis is placed on the nutritional and health-related aspects of the fermentation process or, more specifically, the products obtained with the aid of this process. Points to consider are the inherent properties of the nonfermented matrix (i.e., the nutritive value, hazards, and shelf life), as well as the effects of the fermentation process on these criteria.
