ABSTRACT
Abstract Consumption of fermented meat products has always been a part of human food culture of human’s through out the world. Besides preservation and safety of the final product, fermentation processes play an essential role in the organoleptic properties of the meat products. In this process, important roles are played by different starter cultures and autochthonous microbiota of animal origin products, different additives of organic and inorganic nature, essential oils, non-digestive supplements, fibers and by-products.
