Abstract: This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load .The salt,sugar and spice mix which effect fermentation process have been also studied. The experimental results indicated that the best technological parameters are 35℃ for the fermentation temperature, 18-24h for the fermentation time, 106cfu/g bacterial load .With the combination of 2.5-3.0% salt, 1.2-2.0% sucrose and adequate spice mixture added to the process,the results were salisfactory for improving the flavor of the products and enhancing the fermentation rate.

Key words: Meat Fermentation Influence Fast food