The technology of the production of dry-fermented products is old and even
in current days these meat products are produced, appreciated and consumed
worldwide. The fermentation and drying steps are responsible for chemical and
biochemical transformations that ensure the final characteristics of the product were
reached. One of the disadvantages in dry-fermented product processing is the time
required for all transformations that characterize the product and meets the required
standard of safety and quality. Thus, the use of emerging technologies allows the
improvement in the production process considering the use of new approaches, always
ensuring food safety and quality. In this chapter, the ultrasound, pulsed UV light and
QDS process® are discussed. The approach includes the advantages and disadvantages
of each technology, the report of researchers describing the use of mentioned
technologies and the most probable mechanisms associated with the effects.
Keywords: Fermented Sausages, Ham, Pulsed UV Light, Quick-Dry-Slice
Process®, Salami, Starter Culture, Ultrasound.