ABSTRACT
Fermented meat products belong to the relatively stable oxidation products due to their composition, a high proportion of fat (about 50%) and relatively long time of processing and storing designate them to protect them against oxidation. Choosing appropriate raw material for the meat production is an important factor in minimizing the process of hydrolysis and oxidation. For the production of fermented products fresh raw material, without microbial contamination and with the optimal ratio of saturated, monounsaturated and polyunsaturated acids should be used. The use of older raw material, although without visible signs of hydrolytic changes, can cause a rapid increase in oxidative processes and fast oxidative spoilage in fermented products limits their shelf life. Inhibition of oxidative deterioration during processing and storage could be accomplished by adding of antioxidants, decreasing storage temperature and/or oxygen exclusion by vacuum or modified atmosphere packaging.
