I am a little nervous about this so I'm going to approach this a little more cautiously and go with a pre-processing of the mince via marinating in apple cider vinegar, unpasteurised if I can manage it, health food stores often have it.

This will ensure that there is both prebiotics important for digestion, a little boost of aminos from the fermented apple, and from the acid, a little oxygen starvation for any aerobic bacteria settled on the meat that are pathogenic.