Abstract: The common useful microbes include some species of bacteria,fungi and yeast strains in fermented meat,particularly including most lactic acid bacteria. Beneficial microorganisms lead to microbiological and biochemical changes of protein,fat and other component of meat during the fermentation process,and then affecting meat quality,flavour and texture characteristics.The article mainly summarized the research achievements of fermented meat products in china and the future development of fermented meat products was discussed.