A Live Culture Meat Marinade: A Revolutionary Solution to Healthy Meat Preparation

A Live Culture Meat Marinade: A Revolutionary Solution to Healthy Meat Preparation

Do you like eating meat, but sometimes find it tough to chew? Or do you want to make sure your food is healthy and safe to eat?

The Live Culture Meat Marinade is a blend of ingredients that includes milk-based lactic acid bacteria, papaya skin, papaya enzymes, pineapple skin, rosemary, and oregano. This unique combination of ingredients has been specially formulated to help improve the tenderness, flavor, and nutritional value of meat.

What is Lactic Acid Bacteria and Why do I need it?

You might be wondering, "What is Lactic Acid Bacteria?" It's actually a tiny helper that can make meat easier to chew and safer to eat. Just like how we take vitamins to keep us healthy, Lactic Acid Bacteria can help our food be healthier too.

In other words, LAB ferments sugars and starches present in the meat, producing lactic acid as a byproduct. This process leads to a decrease in pH, which creates an environment that is unfavorable for the growth of pathogenic microorganisms and helps to preserve the meats freshness.

The fermentation process also has several health benefits. LAB can break down proteins, making them more digestible, and increase the bioavailability of minerals such as iron, zinc, and calcium. The production of lactic acid by LAB also helps to increase the bioavailability of B-vitamins such as riboflavin, niacin, and vitamin B12.

In addition to the nutritional benefits, the probiotic properties of LAB can also benefit the human body when meat is consumed. They can help to improve digestion, boost the immune system, reduce the risk of certain diseases, and improve mental health.

How Does LAB Meat Marinade Work? Here's a simple 5 step process to explain how our marinade makes your meat yummier and healthier:

When we put the Lactic Acid Bacteria on the meat, it starts to work like a little worker bee. It uses special tools called enzymes to break down the tough parts of the meat, making it softer and easier to chew. This process is like giving the meat a big hug, making it tender and delicious! Follow this 5-Steps to get started:

Step 1: Soak Your Meat

Add a little salt to the surface of the meat. This is the first step towards a moist, juicy piece of meat. Wait 5 minutes and cover the entire meat surface with 2-4 Tablespoons of marinade. Store covered in the fridge for 1 - 2 hours. Thicker cuts may require an additional hour.

Step 2: The Bacteria Get to Work

The bacteria start to munch on the sugars and starches in your meat. As they eat, they produce lactic acid. The meat will change colors to a slightly less red and more pink tone.

Step 3: The Acid changes the Meat

The lactic acid produced by the bacteria lowers the pH of the meat. This makes it harder for harmful bacteria to grow, so your meat stays fresher for longer.

Step 4: The Meat Gets Tastier

As the bacteria eat the sugars and starches, they also break down the proteins in your meat. This makes the meat easier to chew and more flavorful.

Step 5: Your Body Gets a Boost

When you eat the meat that has been marinated with our LAB marinade, you get the benefits of the probiotics. These tiny living things can help your digestion, boost your immune system, and even make you feel happier.

The Live Culture Meat Marinade represents one of getLIGHT's innovative products which brings more balance to your food choices. It is a convenient and simple solution for anyone looking to improve the quality of their meat dishes and is also a versatile product, suitable for a variety of meat types, including beef, chicken, and fish. Note: Do not Marinate FISH more than 15 minutes.

For the next 30 days, Buy One and get 50% off the other when you use the coupon code "LIVECULTURE". Click the link HERE to purchase.


  1. "Lactic Acid Bacteria in Meat and Meat Products" by Francisco J. Barba and José M. Barat in the Handbook of Food Bioengineering (2015)
  2. "The role of lactic acid bacteria in the production of fermented meat products" by J.A. Lucey, B.T. Barkholt and A.R. Patel in the International Journal of Food Microbiology (2003)
  3. "The effect of lactic acid bacteria on meat quality attributes" by S.D. Holdsworth and T.R. Dutson in the Meat Science Journal (2004)
  4. "Lactic Acid Bacteria in Meat and Poultry Products" by S. Alminger and K. Lund in the Microorganisms in Foods 7: Microbial Ecology of Food Commodities (2010)
  5. "Fermented Meat Products: A Review" by F.S. B. Costa and L.M.M.P. Vinderola in the Journal of Food Science (2010)
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