Color and nitrosoheme pigment stabilities of dry salami packaged in films differing in oxygen transmission rate (OTR) were studied. Product exposed to light for 8 wk had greater (p < 0.05) retention of redness properties (Judd-Hunter +a coordinates, a/b ratios, hue angles (Q and saturation (S) index values) and greater (~~0.05) nitrosoheme pigment stability as the OTR of the packaging film decreased from 90 cc Da/m*/24 hr to 511 cc 0a/m2/24hr. Redness properties and percent nitrosoheme pigment progressively decreased (~~0.05) during light exposure. Significant redness fading occurred in light-exposed product when compared to dark-stored product. Oxygen transmission to the dry salami surface was a major factor in color loss, primarily if light energy was also present.