The growing consumer demand for functional foods has driven the exploration of novel matrices for probiotic delivery beyond traditional dairy products. Meat and meat-based products, owing to their global consumption, high nutritional value, and versatile processing characteristics, represent an emerging platform for probiotic fortification. This review synthesizes current knowledge on the technological feasibility, health benefits, and future potential of probiotic-enriched meat products. Its commonly used probiotic strains, their survival and stability in meat systems, and the role of innovative techniques such as microencapsulation, surface application, and incorporation into starter cultures. The health-promoting effects of probiotics, including modulation of gut microbiota, enhancement of immune function, and mitigation of metabolic disorders, are examined in the context of functional nutrition. Important challenges—such as maintaining probiotic viability during thermal processing and storage, ensuring sensory acceptability, and complying with safety and regulatory standards—are critically evaluated, the consumer perceptions, market opportunities, and future directions, including the use of heat-resistant strains and personalized nutrition approaches, probiotic fortification of meat products offers a promising strategy to integrate health-promoting microorganisms into widely consumed foods, positioning meat as a novel carrier in the expanding field of functional nutrition.
