Fermented meat products are rich in lipid,and its oxidation has a unique flavor.However,any improper handling of the processing and storage would bring a negative impact on meat flavor,quality and food safety,due to excessive oxidation of lipid.To improve the oxidative stability of fermented meat,we should have control over processing technology,raw materials,anti-oxidants,as well as packaging process.The aim of this study was to introduce the improvement of oxidative stability of fermented meat products in above-mentioned aspects.
