The objective of the research study was to assess the effect of selected lactic bacteria strains on the technological usefulness and microbiological stability of mechanically separated poultry meat (MSPM). The experimental material consisted of mechanically separated poultry meat (MSPM); to the MSPM analysed, there were added three strains of lactic acid bacteria at a level of 10⁷ CFU/g (Lactobacillus plantarum SCH1 and Lactobacillus brevis KL5 isolated from raw ripened cured meat and Lactobacillus plantarum S21 isolated from acid whey). The control variant did not contain any bacteria added. Forcemeats made of MSPM were stored under the refrigeration conditions and tested after 1, 4 and 7 days of storage. The scope of the study included the determination of the following: total count of microorganisms, count of mesophilic lactic bacteria, counts of Escherichia coli and Enterobacteriaceae, presence of Salmonella spp., presence of Campylobacter spp. and count of coagulase-positive staphylococci; furthermore, the physicochemical characteristics were determined: pH and oxidation-reduction potential, content of nitrate (III) and (V); the colour of the forcemeat was assessed using a CIE L*a*b* scale. The lactic acid bacteria strains added to forcemeats made of mechanically separated chicken meat did not adversely affect their technological suitability. A positive effect was reported of Lactobacillus brevis KL5 on the colour development of raw forcemeats of MSPM. It was shown that Lactobacillus plantarum SCH1 had an inhibitory effect on E. coli and Enterobacteriaceae in raw forcemeats of MSPM after 4 days of refrigerated storage. The research conducted makes it possible to conclude that the selected LAB strains isolated from animal products inhibit the growth of microorganisms in MSPM.