A total of 216 pork loin samples were utilized to examine the color stability of master-packed, display-ready pork cuts stored in three different atmospheres (100% CO(2), 100% N(2) and 70% O(2) and 30% CO(2)) at three storage temperatures (-1.5, 2, and 5 °C) for four day intervals up to 28 days, and then subsequently displayed aerobically for up to 30 hr. The composite results clearly indicated color stability was progressively lost during both chilled storage and subsequent aerobic display. However, retention of color stability was maximized by storage at -1.5 °C. In addition, storage in 100% CO(2) tended to maximize retention of color stability, despite the fact samples stored in 70% O(2) and 30% CO(2) were brighter and redder following storage and prior to subsequent aerobic display.