The objective of this research was to evaluate the impact of different protective atmospheres, with or without the addition of lysozyme, which were used to pack swine longissimus muscles kept in cold store conditions for the period of up to 3 weeks. The employed atmospheres comprised: vacuum, modified atmosphere with carbon oxide (70% CO₂, 29.5% N₂, 0.5% CO) MAP-CO and with oxygen (79% N₂, 20% CO₂, 1% O₂) MAP–O₂. The evaluation of the shelf life of packed meat was performed on the basis of microbiological examination determining the total number of aerobic bacteria, Enterobacteriaceae family bacteria, enterococci as well as lactic acid bacteria (LAB). Measurements of hydrophobicity of muscle centrifugal drip protein were employed as a method allowing to compare the microbiological status of the meat during its storage in the chilled room. The atmospheres applied were found not to differ with regard to the degree of aerobic microorganisms development in the stored meat. The application of vacuum or MAP–O₂ was found as a best way to inhibit the development of LAB. Samples with the addition of lysozyme were characterised by a slower development of microorganisms than these without its addition only in the case of samples packed in MAP–O₂ and stored for 21 days. Storage time exerted a significant influence on the hydrophobicity of meat, which was lower in vacuum conditions than when protective gases were applied. The inclusion of lysozyme resulted in an increase of hydrophobicity.