MING-JU CHENTu, Rung-JenRung-JenTuSHENG-YAO WANGFidel ToldráY. H. HuiIciar AstiasaránJoseph G. SebranekRègine Talon2025-03-072025-03-072014-12-31https://www.scopus.com/record/display.uri?eid=2-s2.0-84940830731&origin=recordpagehttps://scholars.lib.ntu.edu.tw/handle/123456789/725544Traditional fermented meat products have a long history in Asia and are still very popular today, especially in China, South East Asia, and the Himalayan area. The typical characteristic of most of these products is the addition of sugar as an ingredient, which enhances the fermentation processes and reduces water activity. This Chapter introduces the various types of Asian fermented meat product, including Chinese fermented/dry-cured ham, Chinese-style fermented sausage, South East Asian sour meat and urutan, and Himalayan kargyong, satchu, and suka ko masu. It also examines the processing technology used for these traditional Asian fermented meat products and the latest studies on the microorganisms they contain.ChinaFermented meat productsHimalayan areaSouth East Asia[SDGs]SDG6book part10.1002/9781118522653.ch372-s2.0-84940830731