I think this will depend on the geographical location and peoples' culture and eating practices as well as their préférences in terms of processing techniques.

If trial as you mentionned, then the acceptability should be studied and awarness well raise!

opinion!

fermented meat increase the nutritive value

Yes, prof Fahim Shaltout fermentation is known to increase protein content of food, but i was just thinking that meat is alredy reach in protein. So i will be happy to have a view from researchers in other parts of the world who are already fermenting meat as a commercial product. wish to try it myself.

I know of fermented legume, cowpea which is used as a spice in west Africa!

fermentation also increase flavor and plat ability of the meat

If everyone will adopt the fermentation meat, it will be good. It promote health wellness apart from adding flavor. It also improve the meat tenderness by breaking the bridge between the actin and myosin.

there is new techniques in the production of fermented meat as use of microorganisms or methodology

May I ask, How the bacterial growth (Starter Microorganisms) will be under control from being overgrowth?

In case of fermented meat apply the followings:

1- Use pure micro organism not contaminated strains , because the contaminated strains may cause food poisoning

2-Adjust the incubation temperature because of the fluctuated temperature may cause production undesirable products like toxins and cause food poisoning

3- Raw materials must be clean and of high quality

Starter bacteria must be pure

I support because a Bio -Catalyst is occationally used for controlled fermentation .

In fact, there is a tendency and many studies towards the use of bio-preservation methods instead of traditional methods of preservation, which are safer for the consumer and also preserve the nutritional value of food that is affected by chemical and physical preservation methods.

Starter cultures are an important tool that contributes to ensure the safety of fermented meat products. Indeed, the microorganisms that constitute starter cultures may inhibit or reduce the growth of spoilage and/or pathogenic populations thus, the use of starter cultures may reduce the need for chemical additives, such as nitrites and nitrates. Furthermore, and based on the following RG link, starter cultures has an ability to metabolize residual nitrates and nitrites in fermented meat products:

Article Role of Starter Cultures on the Safety of Fermented Meat Products