This achievement has formed a key technology system for modern processing and quality and safety control of fermented sausages, integrating automation control technology, intelligent evaluation and prediction technology, and rapid detection technology. Eight strains of fermentation agent strains with excellent characteristics and independent intellectual property rights have been selected and bred; Three new technologies related to the engineering processing of fermented meat products have been developed; Construct one database of information related to fermented meat products; One set of microbial growth prediction models related to fermented meat products has been established, which has reached the international advanced level in key technologies such as screening of fermentation agent strain combinations for fermented sausages. Mainly for quantitative detection of animal derived components in meat and meat products. This achievement is based on the coexistence of species polymorphism and conservation of deoxyribonucleotide sequences in animal mitochondrial DNA molecules. Species specific and species universal primers and Taqman probes were designed. By analyzing the correlation between the RT-PCR amplification results of the same sample and positive control samples with concentration gradients using these dual primers and probes, the percentage content of the specified meat species (pig, cow, sheep) component in the total meat component in the sample can be calculated. If only a single positive control sample is set, it can be used as a qualitative method to determine whether the sample contains the specified meat species component. Finally, a dual primer based single and dual RT-PCR technology for detecting the doping ratio of animal derived components such as pigs, cows, and sheep in fresh meat and meat products was established. Single RT-PCR can identify doping ratios of over 0.01%, while dual RT-PCR can identify doping ratios of over 1%. The RT-PCR detection technology for the proportion of animal derived ingredients in meat and meat products has reached the international advanced level. The cumulative direct economic benefits have exceeded 2 million yuan, indirectly recovering the economic losses suffered by related enterprises due to the purchase of counterfeit beef and mutton, totaling 15 million yuan. This achievement provides reliable meat adulteration identification technology for relevant law enforcement departments, contributes to strengthening meat food supervision, reducing adulteration and sales behavior, and safeguarding the economic interests of consumers and legitimate meat product enterprises. Especially for resolving the dispute of "Hui people eating fake halal food", reliable technical means have been provided to avoid the emergence of ethnic disputes. In addition, this achievement provides effective means of authenticity identification for beef and mutton processing and import enterprises, avoiding huge losses caused by purchasing counterfeit or adulterated beef and mutton.