Abstract
Probiotic food products represent one of the most rapidly growing categories in the functional nutrition market. While probiotic strains have been successfully applied in the dairy, cereal, bakery, and juice industries, their use in the production of fermented meat products remains limited. The main challenge lies in the specific characteristics of the meat matrix: although the absence of heat treatment favors probiotic survival, factors such as high salt content, low pH, and reduced water activity can significantly impair the viability of microorganisms. This article reviews current scientific approaches to the development of meat products with probiotic properties. The probiotic potential of various lactic acid bacteria strains used in meat processing technologies is analyzed. The prospects for incorporating probiotic cultures into both traditional and innovative meat products are discussed, with the aim of enhancing their biological value and functional orientation. Particular attention is given to issues of microbiological safety, maintenance of probiotic viability, and the potential health benefits of such products. Keywords: probiotics, meat products, functional nutrition, lactic acid bacteria, fermentation, biological value, microbiota.