Abstract: Effect of environment factors, such as salt concentration, water activity, degree and time of fermentation, sugarconcentration etc. on total bacteria, lactic acid bacteria, microcococcus and yeast was studied with response surface experimentdesign. Significant environmental factors were assured and scientific mathematical models were founded. Conditions of the besttechnology of traditional fermented meat products--Nanx wudl were salt 8%, Aw 0.95, fermentation degree 25℃, fermentationtime 25d, sugar 2%.Sensory evaluation showed non-significant between the products produced by best technology for 25d andthat of natural fermentation for 90d, so the renovation techniques were successful. Applied the mathematical model to predictthe number of microorganism during fermentation, the result was credible. It gave some information to regulate fermentation,provide safety of fermented meat products and short production cycle, and also as important elements of prediction microbiology.

Key words: meat, fermented meat products, prediction microbiology, response curve surface design