Lysozyme, natural bactericidal polypeptide, seems to follow the criteria of biopreservative. The purpose of the studies was the analyse of its effects on the microbial stability and safety of the barrier-coated steamed sausage. The studies were performed on the experimental turkey sausage, added 200 ppm of the lysozyme prior to the thermal treatment. Microbiological status of the sausage was controlled after the different time of storage under the refrigeration and compared with the results revealed within the control. The total plate count in the lysozyme added sausages was 2–3 log CFU x g^-1 lower than in the controls during the entire period of storage (28 days). The limit of the bacterial spoilage (5 log CFU x g^-1) in the controls was exceeded as early as on 14^th day of the storage, indicating that the durability of the lysozyme preserved sausages was at least twice longer. The lysozyme addition resulted also in 3-week inhibition of the lactic acid bacteria. Concluding, small addition of lysozyme positively affects the microbiological status of the meat products and significantly prolongues their durability if stored under the refrigerating conditions.

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