The aim of investigation was estimation the influence of sodium lactic to vacuum packaged meat products. A preparation consisting of lactic acid sodium salt was applied. Investigations were performed with frankfurters and ’’Boston sirloin”. Microbiological analysis was limited to total count and lactic acid bacteria estimation, and confirmation the presence of coliformes. It was stated, that sodium lactic inhibits the growth of selected microflora during vacuum storage of frankfurters and Boston sirloin. The application of lactic lengthens vacuum packaged meat products shelf-life to 10 days at least.