This study analyzed the differences in the physicochemical quality (pH, color, texture, moisture content, and water activity (a_w)) and flavor characteristics (taste and volatile substances) of fermented beef, pork, and lamb sausages. The results demonstrated that there were significant differences in the physicochemical qualities and flavor characteristics among fermented beef, pork, and lamb sausages. Among them, the redness value (a^*) and a_w of fermented lamb sausage were both the highest, with a favorable texture and mouthfeel; the response values of sweet and umami taste sensors for fermented beef sausage were both the highest, presenting a good taste; the total content of typical volatile substances such as esters (ethyl acetate and ethyl butyrate) and ketones was significantly higher than in fermented pork sausage than in fermented beef and lamb sausages (P < 0.05), primarily contributing to the delicate and more fruity flavors of the product, and it had higher overall sensory acceptability. In summary, there are great differences in the physicochemical properties and flavor of fermented beef, lamb, and pork sausages.

Fermented meat products are favored by consumers because of their unique flavor and rich diversity. As a coagulase-negative staphylococcus, Staphylococcus xylosus has been widely used in fermented meat products because of its good biosafety and fermentation characteristics. This paper reviews the role and importance of S. xylosus in the quality, flavor and safety of fermented meat products, as well as the composition, succession and metabolic characteristics of microbial communities during fermentation, hoping to provide theoretical reference and technical support for improving the flavor and quality of fermented meat products.