The present invention relates to the use of probiotics in meat for preserving the meat and for enhancing the consumers health. A process for reducing proliferation of and/or for killing pathogenic bacteria in meat is disclosed, the process comprising the steps of: providing a raw meat, the raw meat being free of dry or fermented meat and adding an effective amount of probiotics to the raw meat, the probiotics inducing no acidification or fermentation of the meat. A product of meat having an extended shelf life is also disclosed. The product comprises a raw meat free of dry or fermented meat and an effective amount of probiotics for reducing proliferation of and/or for killing pathogenic bacteria in the raw meat while inducing no acidification or fermentation of the product. The probiotics present in the product of meat increase the products shelf-life compared to a product of meat without probiotic.
