The main goal of this work – determine the influence of storage to the quality and microbiology of meat, when storage is conducted according to regalement rules, or the storage is conducted breaking the rules by storing meat together with vegetables in the freezer with 4°C and 6 °C° temperature during 30 days period. The tasks of this work: 1. To research the pH changes when the storage regime is changing. 2. To determine the common microbiology pollution (BMS and pH), when the storage conditions are optimal, and when the storage conditions are deliberately broken. 3. To determine bacteria of salmonella and jersinia, storing meat is determined conditions, and then changing the conditions deliberately. The research shown, that storing meat at reglamented conditions for 14 days period at 4 °C, the example held out very well, with pH 5.54, and the example stored at 6 °C held out worse (pH 5.55), than the example stored at 4°C. That could influence the fact, that lower temperature influenced the holding out of meat. Conclusions: 1. Meat is more likely to be damaged, when it is stored together with another food products, and the microbiological state of meat was especially damaged, when it was stored with vegetables. When meat has been stored together with vegetables at 4°C temperature, the amount of microorganisms after 14 days increased from 9,6 mil 1cm3. to 890 mil. 1cm3, and after 30 days the amount of microorganisms increased from 9,6 mil. 1cm3. to 8,9 milij. 1cm3... [to full text]