I tuck pieces of raw meat, seafood, or fish into fermented vegetables like kimchi. I've read that whey is used this way, too, so you should have success.
As far as your statement "It would make the meat more bioavailable,fight off the pathogens more, and speed up the "rotting" process towards high meat, wouldn't it?" ... I would consider raw meat to be pretty bio-available anyway. Also, I would deny that there are pathogens to fight off. Finally, my kimchi lacto-fermented meat is not identical to "the other" high meat - probably different strains of bacteria are at work - but consider that high meat is made with good oxygen circulation whereas meat in fermented dairy would be submerged.
As a word of encouragement, I have tried all sorts of bacteria-treated meat and fish and never got sick from it. Just make sure you have grass-fed meat, wild fish from clean waters, etc.
