ABSTRACT
Traditional know-how of fermented meat products production has been practiced by humans for generations with these main objectives: to give the meat different presentations with distinct flavor profiles and textures, extend shelf life, and avoid food waste. Worldwide, there is a huge diversity of fermenting meat products associated to the good use of particular microorganisms, resulting out of human creativity. A specific and diverse microbial consortium coexists in equilibrium in fermented meat products, which are being modulated by many factors along their production. The dominant lactic acid bacteria have a particular role giving protection and stability to the fermented meat products. This review aims to describe the technology of fermented meat products and the main strategies to develop regarding actual consumer concerns. The role of fermentative microbiota and factors influencing the production of particular fermented meat products will be presented. Finally, some remarks are pointed out considering safety and quality control of fermented meat products.
