In this work the antibacterial effect of enterocin EF-101 was investigated in minced meat packed in aerobic conditions and cold-stored during the shelf-life. Enterocin was semi-purified from the neutralized supernatant (pH = 7; 10 N NaOH) of Enterococcus faecalis EF-101 by precipitation with ammonium sulphate (484.54 g/L). Activity of enterocin (AU/mL) was tested toward Listeria monocytogenes NCTC 10527 and appropriate solution of enterocin in phosphate buffer (pH = 7) was added to minced meat (2560 AU/kg). Minced meat with and without enterocin was microbiologicaly analysed on day 0, 1, 2, 3 and 4 in triplicate for the aerobic mesophilic bacteria count, enterobacteria, psychrophiles, staphylococci, coliforms, Escherichia coli, lactic acid bacteria, L monocytogenes and pH values. The number of aerobic mesophilic bacteria, enterobacteria, psychrophiles, staphylococci, coliforms and lactic acid bacteria increased during the storage in both groups, while pH was not significantly changed. However, an antimicrobial effect of enterocin may be the reason of 0.3 and 0.6 logs lower population of lactic acid bacteria and enterobacteria at the end of storage, respectively. Stil, the strongest antimicrobial effect was noted on the day 0, or immediately after the addition of enterocin, to the population of psychrophiles, coliforms and aerobic mesophilic bacteria. The obtained results indicate the activity of enterocin in the meat substrate, but with a limited antimicrobial effect probably due to it's rapid degradation by tissue or bacterial enzymes. It is necessary to further evaluate the stability and activity of enterocin EF-101 in the combination with other antimicrobial technologies.