The Russian company developed meat/sausage bioproducts that have a longer shelf life and prevent atherosclerosis and obesity, due to the use of complicated fermentation of meat raw material by symbiotic complex of specially patented probiotic acidophilic and bifidobacteria. Multispecies microbial symbiosis in the ferment has a high-sided enzymatic effect and demonstrates acid resistance in the gastrointestinal tract. During the multi-stage process of interaction between the ferment and meat substrates, harmful substances are neutralized: nitrites, antibiotics, heavy metals, etc. Useful complexes are formed in such a way that can inhibit the development of a wide range of harmful microorganisms and can prolong shelf life. Special complexes of strains of probiotics reduce the amount of harmful low-density lipoproteins (LDL) and increase the amount of useful high density lipoproteins (HDL). The bioproducts are also enriched with kefiran, a microbiological synthesis product, in the amount of 20 mg/100g. Kefiran was discovered by Japanese scientists in the late 1980s. They also discovered anti-tumor properties of kefiran. The meat bioproducts were tested on the market of Russia, and were highly estimated by consumers as affordable functional product. The meat bioproducts (so far of 2 types) are produced since early 2015. Wide assortment of products (30 items) is developed and ready to be introduced to the market.