Fermentation has been used for ages to manufacture traditional meat products. Lactic acid bacteria are used in this procedure to produce chemicals that increase safety, quality, and shelf life. Innovation in the meat sector is being driven by the increased demand for meat products with excellent nutritional content and high-quality ingredients. To further improve health, probiotic bacteria can also be added to meat products. However, there remain challenges in the way of creating probiotic meat products, such as ensuring the bacteria are viable and preserving the product’s sensory appeal. The potential of probiotic meat products is addressed in this chapter in addition to the challenges that still need to be resolved.