The processing of ready-to-eat fermented meat products has a long history, which are popular with consumers because of their plentiful nutrients and unique color and flavor. There is not yet a comprehensive review on the ripening process and mechanism of these products. Beginning with a review of the recent research on ready-to-eat fermented meat products, this paper presents a systematic summary of the physical and chemical changes during the ripening process of ready-to-eat fermented meat products, including the hydrolysis and oxidation of proteins and lipids, the formation of flavor substances, and texture changes. Furthermore, this paper discusses the factors that affect the ripening of ready-to-eat fermented meat products including enzymatic hydrolysis, the antioxidant effect of starter cultures and the flavor and color enhancement mechanism of curing agents. Finally, the shortcomings of the current research and future research directions are discussed. The aim of this review is to provide a theoretical basis for the in-depth research and development of ready-to-eat fermented meat products.

Under the influence of the production process, fermented meat products are easily contaminated during processing and storage, posing safety risks and causing harms to human health. In this paper, the biological, chemical, physical and other hazardous factors of fermented meat products and the biological, chemical and physical control measures against these factors as well as their underlying mechanisms are systematically reviewed. Finally, the problems currently existing in the prevention and control of the harmful factors and follow-up research directions are discussed. Hopefully this review will provide a theoretical basis for the research and development of fermented meat products.