The effects of sodium lactate and starter culture (Flora Carn L-2) on minced beef stability during 9-day chilled storage and hamburger quality were investigated. The starter culture Flora Carn L-2 was used to preserve the minced meat according to the producer suggestions. There were following experimental groups: I - control; II - 1.5% sodium lactate; III - 3.0% sodium lactate; IV - starter culture. In each group, sodium ascorbate was added in the amount of 100 mg per 1 kg of meat. The shelf-life of meat was assessed by measuring the pH, TBA value, haem pigments (Mb, MbO₂, MetMb), total bacteria plate count (TPC) and Lactobacillaceae count (LAB). The sensory assessment and texture profile analysis were performed on roasted hamburgers made from stored meat. Sodium ascorbate was found to preserve the light red colour of hamburgers and the major meat pigment during the whole storage period was MbO₂. The sodium lactate addition in amount of 3.0% lowered the TBA value and inhibited TPC growth and proportionally increased the MbO₂ content and Lactobacillaceae count in beef meat. The hamburgers made from meat containing 3.0% of sodium lactate showed the smallest cooking losses and hardness, got the highest sensory scores and were consumer-accepted up to the fourth day of meat chilled storage. The starter culture addition increased the LAB count in the first days of storage but it had no significant influence on shelf-life of meat and quality of hamburgers.