As an aside, most industrial meat is exposed either intentionally or unintentionally to lactobacillus strains. Working in kitchens I've had the opportunity to taste spoiling meat that had high amounts of it. When prepared right it is actually quite good. Taste can be similar to dry-aged steak, but juicer and more flavorful. I've never gotten sick, but it certainly seems like a risk, however tasty it may be.