Besides a direct threat to consumer health, the microbiological contamination of minced meat results in significant decrease of its shelf life. Despite of initial microbial contamination, the stability of meat product is related to the conditions of storage including vacuum-packaging. The purpose of a study was to assess the shelf life of locally-manufactured and vacuum-packaged meat stored under refrigeration. Ninety samples of class IIa and IIb minced pork, manufactured by one of the Lower Silesian plants, were subjected to experiment. The material was stored at 4±1 ºC for 12 consecutive days. Its microbiological parameters as well as water activity, pH value and internal temperature were determined before storage (day 0) and on experimental days 3, 5, 7, 10 and 12. The shelf life of minced meat analyzed was established for 7 days on the basis of microbiological tests performed. The law-assented limit of total plate count was exceeded after that period. Nevertheless, the shelf life of product studied was at least 2 days prolonged compared to literature data on the durability of mince meat stored under aerobic conditions.

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