Acidity,aerobic plate count( APC),coliforms and lactic acid bacteria( LAB) were important indexes that were used to evaluate the fermentation characteristics and the contamination of microorganism in the process of fermented meat. This study used semitendinosus of Sibu and Gananan as material meat and Lactobacillus acidophilus as starter culture to produce the fermented meat. The pH value,APC,coliforms and LAB were determined in the fermented process. Results showed that the pH value of Sibu and Gannan fermented meat had the lowest value( 4. 63 and 4. 77) on Day 5. And the changes of the pH value was not significant( P > 0. 05) after Day 5. APC rose slowly and then basically kept stable at 7. 00 lgCFU /g. Coliforms of Sibu and Gannan fermented meat were at the highest value( 6. 22 and 6. 45 lgCFU /g) on Day 5. From Day 5,the tendency declined and the decline of cliforms of Gannan fermented meat was significant( P < 0. 05). LAB of Sibu fermented meat increased significantly in first three days of fermentation. From Day 5,the change of LAB was not significant( P > 0. 05),while Gannan fermented meat was not significant( P > 0. 05) in the whole fermentation process. The pH value and APC showed a negative correlation in both Sibu and Gannan fermented meat( r =- 0. 643),the pH value was negative correlation with LAB( r =- 0. 643) while LAB was positive correlation with APC in Sibu fermented meat( r = 0. 857).