Synbiotic Fermented Meat Products

With the increase of health awareness, consumers are focusing on strategies to maximize health-promoting compounds in meat products. Therefore, the use of prebiotic and probiotic in meat products has grown considerably. Additionally, the application of novel functional compositions (probiotic microorganisms, fibers, polysaccharides) in meat products is a novel strategy that improves the fermenting and functional properties of meat products. In order to clarify the use of functional components in the processing of synbiotic fermented meat products, this chapter focuses on the characteristics of synbiotic components as well as the production methods of fermented meat products. The objective of the content is to provide references for the production of synbiotic fermented meat products.