Abstract:At present，the exploitation and popularization of new meat products as a main direction is researched by most enterprises.It can provide essential nutrients and avoids some disadvantages through taking place of traditional meat products，so it's easier to attract consumers.This report sumed up the studies on the fermentation process of meat products，including the choice of culture，the addition of assistant material and the application of processing technologies.At the same time，this article summarized how to decrease the amount of salt and fat in non-fermented meat products and elaborated some advanced technologies involved to produce them.It is anticipated that this report can serve as a reference basis for future work.