1. Introduction Fermented beef sausages constitute an important group of meat products whose shelf life, microbiological safety, and sensory characteristics are shaped by the process of lactic acid fermentation and maturation [ 1]. Organic production is based on the principles of sustainable development, environmental protection, and animal welfare [ 9]. In the case of meat production, this primarily means limiting the use of nitrites (mainly in the form of sodium nitrite (E250)) in meat processing. The role of preservatives is primarily to inhibit Clostridium botulinum but also to stabilize oxidative processes, create the appropriate red color, and shape the taste and aroma of meat products [ 10]. The use of nitrites raises health concerns, and for this reason, their amount in food products is strictly regulated by law [ 11]. Therefore, producers are seeking alternative preservation methods, and one method is the use of LAB cultures [ 12]. Microorganisms play an important role during the fermentation and maturation of meat products, dominated by LAB, coagulase-negative staphylococci (CNS), yeasts, molds, and other associated bacteria [ 13, 14]. Their role is to stabilize the product and ensure microbiological safety through biochemical acidification of the environment, the production of bacteriocins and hydrogen peroxide, and environmental competition, thus extending the shelf life [ 15]. Furthermore, microbes shape the sensory characteristics of the product and stabilize color as a result of the action of oxidoreductive enzymes and texture profiling [ 8, 16]. In turn, according to research by Cheng et al. [ 17], Staphylococcus spp. and Macrococcus spp. are crucial in shaping the overall quality of beef and contribute to its exceptional palatability and aroma. During meat maturation, intensive proteolysis and lipolysis processes occur, catalyzed by both endogenous enzymes and enzymes produced by microorganisms. The breakdown of proteins and fats leads to the formation of more easily digestible compounds, while also contributing to the characteristic aroma, delicate texture, and juiciness of the product, which significantly determines its attractiveness to consumers [ 17]. Meat starter cultures are selected microorganisms whose function is to control biological processes occurring during meat processing [ 13]. In artisanal practices, the lack of control over environmental conditions and the risk of contamination can result in an inconsistent quality of products subjected to spontaneous fermentation [ 14]. In the case of meat starters, these include primarily LAB with GRAS (Generally Recognized As Safe) status and microorganisms that support nitrite reduction and color development. The use of starter cultures ensures greater process repeatability and predictability [ 13]. Despite the widespread use of LAB in meat processing, relatively little research has focused on their use in fermented beef sausages. This study aimed to assess the potential of meat-derived LAB strains on the technological, microbiological, and physicochemical quality of fermented beef sausages. It was hypothesized that indigenous strains of LAB, isolated directly from fermented meat products, would be better adapted to the specific conditions of the meat environment than cultures not originating from this environment. Their use could promote a more controlled fermentation process by more effectively acidifying the environment, limiting the growth of undesirable microflora, and influencing the proteolytic and lipid transformations occurring during product maturation. Furthermore, it was assumed that the metabolic activity of the studied strains could influence the textural properties, oxidative stability, and qualitative characteristics of fermented beef sausages. 2. Materials and Methods 2.1. Materials 2.1.1. LAB Strains Three strains of LAB were used for the research treatment: Lactiplantibacillus plantarum S2A (GenBank accession OP784365), Lactiplantibacillus pentosus S4B (GenBank accession OP793706), and Lactiplantibacillus plantarum OP4 (GenBank accession OP793897). Strains S2A and S4B were isolated from organic beef hams, while strain OP4 was isolated from the production table of a meat processing plant. In a previous study, we showed that the given strains have antioxidant potential that can be used in the production of meat products. Of the twenty-one LAB strains, we selected three to test their activity in a meat product [ 18]. Bacterial isolates were stored in MRS (de Man, Rogosa, Sharpe) broth (Biomaxima, Lublin, Poland) with 20% glycerol addition ( v/ v; Merck, Darmstadt, Germany). To prepare bacterial cultures for sausage production, frozen isolates were revived by adding 0.1 mL of bacteria to 9.9 mL of fresh MRS broth. Next, 18 h bacterial cultures were prepared for the inoculation of the meat batter. MRS broth was centrifuged in an MPW-56 centrifuge (MPW Med. Instruments, Warsaw, Poland) at 6000 min −1 (୩୩୪୧୍ଠ g) for 10 min. The remaining biomass was then washed three times with phosphate buffered saline (PBS, pH 7.2–7.6; Merck, Darmstadt, Germany), centrifuging the supernatant each time. Finally, the bacterial biomass was resuspended in 0.1 L of saline solution (0.9%; Merck, Darmstadt, Germany). The initial count of LAB in the biomass for strain S2A was 7.31 ± 0.15 log CFU/mL, for strain S4B was 7.02 ± 0.22 log CFU/mL, and for strain OP4 was 7.68 ± 0.08 log CFU/mL. The count of LAB was determined in accordance with Section 2.2.2. 2.1.2. Fermented Beef Sausages Four fermented beef sausage treatments were prepared ( Table 1). The control sample (C) was produced without the addition of LAB cultures. The test samples, S2A, S4B, and OP4, were produced with the addition of LAB, L. plantarum S2A, L. pentosus S4B, or L. plantarum OP4 cultures, respectively. The estimated initial number of LAB in raw meat was 5 log CFU/g. The addition of starter cultures was used to standardize the fermentation process and reduce batch-to-batch variability. The raw meat for sausage production was pre-cut, manually mixed with salt (NaCl 99.9%; 0.20 kg; Chempur, Piekary Śląskie, Poland) and stored at 2–4 °C for 48 h. The lean trimmings obtained from beef meat (M. semimembranosus; 10 kg) were ground in a meat grinder using 10 mm mesh. Glucose (highly purified D-glucose, 99.7%; Chempur) and the saline solution or bacterial biomass suspended in the saline solution were added to the ground meat, depending on the treatment. The meat and ingredients were mixed for 5 min in a mixer (Mainca LM 40, Barcelona, Spain). The sausage filling was stuffed into natural casings (pork intestines, diameter 26–28 mm) and hung on smoking trolleys. The sausages were formed into bars weighing approx. 75 g. The sausages were left in the production hall to dry their casings at 10–12 °C for 4 h. Subsequently, they were transferred to a fermentation and ripening chamber. The sausages were subjected to a two-stage process consisting of fermentation followed by ripening. During the first stage, the products were kept at 15–17 °C and 70–85% relative humidity for 14 days. On day 3 of this stage, the sausages were smoked (20–25 °C for 20 min) in a smoking chamber (KWP2/G, Rex-Pol, Chorzów, Poland). Smoking was carried out using cold smoke to impart sensory characteristics and limit the development of surface microbiota. After 14 days, the temperature was reduced to 10–12 °C, and the ripening process was continued until day 35. After completion of the process, the final products were cooled to 4–6 °C and vacuum-packed in multilayer polyamide and polyethylene film. The produced beef sausages had an average water content of 39.6%, protein 39.6%, fat 12.2%, and carbohydrates 0.5%. The salt content was on average 5.5%. 2.2. Methods 2.2.1. Sampling Procedures Three independent production batches of beef sausages were conducted. The products were manufactured under industrial conditions at a meat processing plant operating under an organic production system (PL-EKO-01.616-0009988.2025.001). The plant does not use starter cultures in the production of meat products. Analyses were conducted immediately after the packaged sausages arrived at the laboratory. The cold chain was maintained throughout transportation at 2 °C. 2.2.2. Microbiological Analysis All microbiological media were purchased from Biomaxima (Lublin, Poland). Total aerobic mesophilic count was determined according to ISO 4833-1:2013 [ 19] using PCA (Plate Count Agar) LAB-AGAR™. Enterobacteriaceae count was determined according to ISO 21528-2:2017 [ 20] using MacConkey LAB-AGAR™. Beta-glucuronidase-positive Escherichia coli count was determined according to ISO 16649-1:2018 [ 21] using TBX (Tryptone Bile X-glucuronide) LAB-AGAR™. The enumeration of mesophilic LAB was determined according to ISO 15214:1998 [ 22] using MRS (de Man, Rogosa, Sharpe) LAB-AGAR™. The enumeration of coagulase-positive staphylococci ( Staphylococcus aureus and others) was determined according to ISO 6888-1:2021 [ 23] using Baird Parker LAB-AGAR™. The enumeration of yeasts and molds was determined according to ISO 21527-2:2008 [ 24] using Sabouraud Dextrose with Chloramphenicol LAB-AGAR™. The number of microorganisms is expressed as log CFU/g. Three different sausages were sampled for testing, and the tests were performed in six repetitions. The presence of Campylobacter spp. was checked according to ISO 10272-1:2017 [ 25] using Bolton pre-management broth and Chromogenic Campylobacter LAB-AGAR™. The presence of Salmonella spp. was checked according to ISO 6579-1:2017 [ 26] using BPW (Buffered Peptone Water) and XLD (Xylose Lysine Deoxycholate) LAB-AGAR™. The presence of Listeria spp. was checked according to ISO 11290-1:2017 [ 27] using half-Fraser/Fraser broth for pre-enrichment and Chromogenic Listeria LAB-AGAR™. The result is expressed as the presence (pr) of or not detected (nd) bacteria in 25 g of product. Three different sausages were sampled for testing, and the tests were performed in three repetitions. 2.2.3. Water Activity Measurements Water activity was measured according to ISO 18787:2017 [ 28] using an Aqualab Pawkit DE201 (Aqualab, Warsaw, Poland). Calibration was performed prior to measurements using reference solutions provided by the manufacturer. Measurements were performed at 20 ± 1 °C. Three different sausages were sampled for testing, and the tests were performed in six repetitions. 2.2.4. pH Measurements pH was determined according to ISO 2917:1999 [ 29] using a SevenCompactTM S220 pH meter with a pH Sensor InLab ପ୍ପ Routine combination electrode (Mettler-Toledo GmbH, Greifensee, Switzerland). Calibration was performed prior to measurements using reference solutions provided by the manufacturer. Measurements were performed at 20 ± 1 °C. Three different sausages were sampled for testing, and the tests were performed in six repetitions. 2.2.5. Oxidation–Reduction Potential Measurements Oxidation–reduction potential was measured based on Nam & Ahn [ 30] using a SevenCompactTM S220 pH meter with an InLab Redox ORP electrode (Mettler-Toledo). Calibration was performed prior to measurements using reference solutions provided by the manufacturer. Measurements were performed at 20 ± 1 °C. The result is presented as mV. Three different sausages were sampled for testing, and the tests were performed in six repetitions. 2.2.6. Analysis of Lipid Oxidation Peroxide value was measured iodometrically according to ISO 3960:2017 [ 31]. The result is presented as meq O 2 kg −1 fat. The tests were performed in six repetitions. The thiobarbituric acid reactive substances index was measured based on the methodology of Pikul et al. [ 32]. Briefly, the content of substances reactive with thiobarbituric acid, primarily malondialdehyde (MDA), was measured. The intensity of the color produced by the reaction was measured using a U-2900 spectrophotometer (Hitachi, Tokyo, Japan) at a wavelength of 532 nm. The result is expressed as mg MDA kg −1 of product. Three different sausages were sampled for testing, and the tests were performed in six repetitions. 2.2.7. Color Measurements Instrumental color measurement was performed using the CIE Lab* system using a CR-300 Chroma Meter (Konica Minolta, Tokyo, Japan). Samples were prepared as fresh, 8 mm thick sausage slices left at room temperature for 20 min before measurement. The instrument was calibrated using a white standard (L* 99.18, a* −0.07, b* −0.05) provided by the manufacturer. An 8 mm diameter aperture and a standard 2° observer were used. The light source was a D65 illuminant and a pulsed xenon lamp. The measurements were performed at a temperature of 20 ± 1 °C. Three different sausages (six sausage cross-sections) were sampled for testing, and the tests were performed in eighteen repetitions. 2.2.8. Fatty Acid Composition The fatty acid profile was determined by gas chromatography with flame ionization detection (GC-FID) using an HP/Agilent 6890 II chromatograph (Hewlett-Packard Co., Palo Alto, Santa Clara, CA, USA), in accordance with ISO 12966-1:2014 [ 33] and Okoń et al. [ 34]. Results are presented as percentage/100 g of fat and a ratio. Three different sausages were sampled for testing, and the tests were performed in six repetitions. 2.2.9. Texture Analysis The textural properties of fermented beef sausages were analyzed with a texture analyzer (TA-XT. plus, Stable Micro Systems, Godalming Surrey, UK). All of the samples analyzed were cylindrical in shape, with a diameter of 20 mm and a height of 25 mm. The samples were compressed to 50% of their original height using a P/36R probe (Stable Micro Systems, UK) at a speed of 2 mm·s −1, with a load cell of 30 kg. Three different sausages were sampled for testing. Texture parameters were measured in six replicates for each sample, and the results were recorded. 2.2.10. Free Amino Acid Content Free amino acid content was analyzed according to the method developed by Świder et al. [ 35] with minor modifications. A detailed description of the modified version of the method in terms of sample preparation and ultra-high performance liquid chromatography–high-resolution mass spectrometry (UPLC–HRMS, Q Exactive Orbitrap Focus MS, Thermo Fisher Scientific, Waltham, MA, USA) parameters is described in the article by Chmiel et al. [ 36]. Three different sausages were sampled for testing, and the tests were performed in twelve repetitions. 2.2.11. Statistical Analysis The obtained results are presented as mean and standard deviation. Data were statistically analyzed using one-way analysis of variance (ANOVA) to assess the significance of differences between the study groups. If a significant effect of a factor was observed, a Tukey post hoc test was used, allowing for comparison of means between all pairs of groups. Differences were considered statistically significant at a significance level of p 0.05). Treatments C and S4B had low Enterobacteriaceae counts (2.03–2.46 log CFU/g), while treatments S2A and OP4 had counts below the detection limit ( 0.05). Coagulase-positive staphylococci were observed in all sausages (3.35–4.26 log CFU/g), with no S. aureus. Significantly, the lowest number of staphylococci was found in treatments S4B and OP4 (3.35–3.53 log CFU/g; p 0.05) ( Table 3). The pH value ranged from 5.42 to 5.82, and the sausages differed significantly from each other ( p 0.05) ( Table 4). The L* value ranged from 37.41 in treatment OP4 to 41.29 in treatment S4B, meaning that S4B was slightly brighter than the others. Treatment S4B also had a significantly higher red color (a*) compared to the other treatments with LAB addition but did not differ significantly from the control treatment. The b* parameter was similar, being significantly higher in treatments C and S4B and significantly lower in S2A and OP4. The color angle (h°) and color saturation (C*) in the tested treatments were consistent with the obtained results. Favorable h° and C* parameters, similar to those of the control sample, may indicate the protective effect of the S4B strain on the stability of dyes in the product. Analysis of the total color difference (ΔE*) showed that inoculating LAB into the meat matrix significantly modified the color profile in all experimental groups compared to the control treatment. The recorded ΔE* values ranged from 6.05 to 7.30. According to the literature [ 50, 51], this represents a difference that is clearly noticeable to the average observer (ΔE* threshold >5.0). The highest ΔE* value (7.30) was recorded in treatment S4B. While this parameter mathematically indicates the greatest deviation from the standard, its correlation with high red color (a*) and saturation (C*) suggests positive color intensification rather than degradation. This phenomenon can be explained by the ability of the selected LAB strains to reduce metmyoglobin or stabilize oxymyoglobin [ 52]. At low water activity, this leads to the desired deep red color. On the other hand, the lower ΔE* values in treatments S2A (6.72) and OP4 (6.05) do not suggest a higher level of similarity to the standard in terms of quality. This is probably due to a simultaneous decrease in the a* parameter and L* brightness, which brought these samples closer to the control in terms of the total color vector but indicated the progressive oxidation of heme pigments. This phenomenon is often described as color fading, which is typical of meat with reduced oxidative stability [ 53]. 3.4. Fatty Acid Composition Saturated fatty acids (SFAs) were the most dominant in beef sausages, where the highest content was found in products S2A and S4B (52.25 and 52.90 g/100 g of fat) and the lowest in the control (46.45 g/100 g of fat) ( Table 5). Palmitic acid (C16:0) and stearic acid (C18:0) constituted the majority of SFAs. SFAs are known to have a negative impact on cardiovascular disease [ 54]. Studies show they may also be a significant risk factor for type 2 diabetes and insulin resistance [ 55]. According to nutritional recommendations, the consumption of SFAs should be limited to avoid exceeding 10% of total energy intake, as recommended by the World Health Organization (WHO) [ 56]. However, the highest content of polyunsaturated fatty acids (PUFAs) was present in the S2A and OP4 sausages (7.40 and 7.25 g/100 g of fat). PUFAs are desirable for health, including linoleic acid (C18:2) and alpha-linoleic acid (C18:3) [ 57]. Samples containing S2A and OP4 strains exhibited the highest PUFA content in the fatty acid pool. This phenomenon may be due to two reasons. LAB and their metabolites may possess antioxidant properties that contribute to the oxidation inhibition of unsaturated fatty acids. Furthermore, some LAB possess the desaturase enzyme and can convert free saturated fatty acids into unsaturated ones [ 58]. According to nutritional recommendations, the ratio of n-6 to n-3 fatty acids should be 1:1 to 5:1 [ 59]. In all of the analyzed products, the ratios were within limits. Monounsaturated fatty acids (MUFAs), especially oleic acid (C18:1), were the most abundant among the fatty acids in the analyzed samples (the share was 28.05 for S2A and 35.55 g/100 g of fat for C). The average content of MUFAs was significantly lower in sausages with LAB ( p < 0.05). The content of SFAs, MUFAs, and PUFAs was statistically different among samples. LAB’s lipid metabolism has a significant impact on the final product quality. Bacterial lipase leads to hydrolysis and results in free fatty acid and glyceride formation and further oxidation. Those compounds provide a carbon source for LAB [ 60]. In the previous study [ 61] it was found that pork sausages with the addition of nitrates had a higher share of PUFAs; however, it was also found that in comparison to control samples without the addition of bacteria but only treated with salt, there was a lower content of these nutritionally valuable fatty acids in comparison to sausages with the P. pentosaceus KL14 strain. Moreover, it was also found that sausages with LAB had higher share of MUFAs compared to the control sample. In the research of Wójciak et al. [ 62], no significant differences were found between the control sample and sausages fermented by probiotic LAB strains— L. casei LOCK 0900, L. casei LOCK 0908, and L. paracasei LOCK 0919. Rumen bacteria and some LAB are known for the transformation of linoleic acid to steric acid, where CLA (conjugated linoleic acid; C18:2 c9t11) and vaccenic acid (C18:1trans) are formed as intermediate products [ 63]. CLA is known for its potential pro-health properties [ 64]. However, C18:1trans should be avoided due to its negative impact on health, especially the cardiovascular system [ 65]. Although the CLA content did not increase significantly in the analyzed fermented sausages, C18:1 trans increased. In the control sample, the content of this acid was 1.5%, while in the fermented sausages it ranged from 2.1% for the sample with OP4 to 2.4% for the sample with the S4B strain ( Table 5). In the study of Özer & Kılıç [ 64], during optimal fermentation of ground beef by L. plantarum DSM 2601 and L. plantarum AB20–961 strains, the CLA increased from 3.73 before fermentation to 42.32 and 7.65 mg/g fat, respectively. In the case of C18:1 trans, the increase was from 9.23 to 18.29 and 14.87 mg/g fat, respectively. 3.6. Free Amino Acid Content The effect of applied starter cultures on the analyzed free amino acid (FAA) concentrations in fermented beef sausages is summarized in Table 7. Total FAA content in the final product was significantly lower in the samples inoculated with the selected starter cultures in comparison to the control, whereby this effect was stronger for S4B and OP4 strains (total FAA content lower by 29.7% and 33.5%, respectively, compared to the control) than for S2A (10.1% lower total FAA). Concentrations of most analyzed FAAs were significantly lower in the S4B and OP4 treatments in comparison to the S2A or control treatment. Ornithine and glutamine were an exception; their concentrations were the lowest in control samples. Since both these FAAs represent precursors (direct and indirect, respectively) for putrescine formation, they could be utilized by autochthonous microorganisms present in control samples in the formation of this biogenic amine (BA). Also, the concentration of arginine, another indirect precursor of putrescine, was significantly lower in the control and OP4 treatments, while the concentration of tryptophan, a precursor of tryptamine, was the lowest in the S2A and OP4 treatments. The observed differences can suggest that the mentioned BAs were produced; however, additional analysis of BA content, as well as thorough characterization of the microorganisms present in the samples, could facilitate a precise explanation of the obtained results. Glutamic acid, lysine, and alanine were the most abundant FAAs in all tested samples. Concentrations of these FAAs were in the ranges 1.9–2.6 g/kg, 1.4–1.9 g/kg, and 1.1–1.5 g/kg, respectively. Similarly, these three amino acids prevailed in fermented pork sausages, both control and inoculated with single or mixed starter cultures, as reported by Aro et al. [ 70]. In the study conducted by this research group, application of Staphylococcus xylosus alone resulted in the highest total FAA content, while samples inoculated with a mix of P. pentosaceusS. xylosus contained the lowest total FAA concentration among the six tested treatments (without starter cultures, L. sakei, S. carnosus, S. xylosus, L. sakei + S. carnosus, or P. pentosaceus + S. xylosus) [ 70]. Candogan et al. [ 71] examined four individual strains belonging to P. acidilactici, L. curvatus, L. sake, or Str. griseus species regarding changes in FAA concentration in fermented beef sausages. Total FAA content did not differ significantly between the tested treatments; however, some differences were observed between respective compounds. Alanine, leucine, glutamic acid, glutamine, lysine, and ornithine predominated among all tested FAAs [ 70]. In the research conducted by Domínguez et al. [ 72], control samples of dry-cured foal sausages contained a significantly lower total FAA content compared to samples inoculated with the following starter culture mixes: S. carnosus + S. xylosus + P. pentosaceus, D. hansenii + S. xylosus, or P. pentosaceus + S. xylosus. Leucine, phenylalanine, and cysteine were the most abundant among the analyzed FAAs [ 72]. Both the endogenous enzymes of meat and those produced by applied microorganisms are involved in the proteolytic reactions that occur during the production of fermented sausages and ultimately lead to the release of amino acids [ 71]. Owing to the different proteolytic activity exhibited by individual microorganisms, the application of various microbial strains enables obtaining varied products in terms of amino acid content. Since amino acids represent precursors for microbial and chemical reactions leading to the formation of compounds such as, BAs or volatile aroma compounds, the selection of starter cultures is crucial considering the safety and sensory properties of the final product [ 73, 74]. Fermentation is a complex process affected by numerous factors, such as autochthonous and added microorganism characteristics, raw material quality, type of food additives used, and manufacturing conditions. Thus, each potential starter culture intended to be applied should first be examined in the target matrix to assess its influence on the quality of the final product. 4. Conclusions The study results indicate that indigenous strains of LAB isolated from meat demonstrate significant potential as starter cultures in the production of fermented beef sausages. Their use significantly improved product quality, promoting the maintenance of high numbers of desirable fermenting bacteria while maintaining an appropriate amount of yeasts and molds, as well as the overall microbiological safety of the product. The addition of bacteria also determined the physicochemical and technological properties of the sausages, including color, texture, and lipid and amino acid profile. The observed changes in fatty acid composition, particularly the increased content of PUFAs, may indicate a potential improvement in the product’s nutritional value. Furthermore, differences in the level of lipid oxidation and the intensity of proteolytic transformations indicate the varying impact of individual strains on oxidative stability. The use of LAB strains allows for the reduction in or complete elimination of nitrate addition in the production of meat products, as it enables color development. The Lactiplantibacillus plantarum OP4 strain demonstrated particularly favorable properties, characterized by the lowest level of lipid oxidation while maintaining desirable quality parameters. In summary, the use of selected, native LAB strains is a promising strategy in the production of fermented beef sausages, enabling effective control of the fermentation process, shaping the product’s quality characteristics, and effectively overcoming the limitations associated with beef processing. At the same time, the relatively high pH values and the number of coagulase-positive staphylococci indicate the need for further optimization of fermentation conditions and the use of starter cultures to improve the microbiological safety of fermented beef sausages. However, the obtained results confirm the potential of the tested native LAB strains for use as starter cultures in the production of fermented meat products. Author Contributions Conceptualization, A.Ł. and P.S.; methodology, A.Ł., K.M.-L., A.O., O.Ś., U.S., D.G. and P.S.; formal analysis, A.Ł., A.S., K.M.-L., A.O., O.Ś., S.O.-G., B.Ł., U.S. and D.G.; investigation, A.Ł., A.S., K.M.-L., A.O., O.Ś., S.O.-G., B.Ł., U.S. and D.G.; data curation, A.Ł.; writing—original draft preparation, A.Ł., A.S., K.M.-L., A.O., O.Ś., S.O.-G. and B.Ł.; writing—review and editing, P.S.; visualization, A.Ł.; supervision, P.S. All authors have read and agreed to the published version of the manuscript. Funding This research received no external funding. Institutional Review Board Statement Not applicable. Informed Consent Statement Not applicable. Data Availability Statement Data is contained within the article. Conflicts of Interest The authors declare no conflicts of interest. Abbreviations The following abbreviations are used in this manuscript: LAB Lactic Acid Bacteria TBARS Thiobarbituric Acid Reactive Substances CNS Coagulase-Negative Staphylococci GRAS Generally Recognized As Safe MRS De Man, Rogosa, Sharpe PCA Plate Count Agar TBX Tryptone Bile X-Glucuronide BWP Buffered Water Peptone XLD Xylose Lysine Deoxycholate MDA Malondialdehyde GC-FID Gas Chromatography With Flame Ionization Detection UPLC–HRMS Ultra-High Performance Liquid Chromatography–High-Resolution Mass Spectrometry ANOVA Analysis Of Variance EFSA European Food Safety Authority CLA Conjugated Linoleic Acid EPA EicosaPentaenoic Acid DHA DocosaHexaenoic Acid SFA Saturated Fatty Acid PUFA Polyunsaturated Fatty Acid MUFA Monounsaturated Fatty Acid FAA Free Amino Acid BA Biogenic Amine References Wang, Z.; Wang, Z.; Ji, L.; Zhang, J.; Zhao, Z.; Zhang, R.; Chen, L. A review: Microbial diversity and function of fermented meat products in China. Front. Microbiol. 2021, 12, 645435. 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