Fresh beef samples were satd. with CO under 0.1-0.4 MPa for 1-6 h to stabilize their red colour. After 6 h long satn. under 0.3 MPa, the concn. of red carboxymyoglobin reached 0.781 mg/g and the CO penetration depth was 12.6 mm. The samples were stored for 10 days. The changes in lightness, yellowness and redness of the samples were followed by reflexion colorimetry. The concn. of haeme pigments was detd. by spectrometry after their extn. with aq. phosphate buffer (pH 7.2). A substantial improvement of the meat stability was achieved.