Purpose -The aim of this study was to investigate effect of some antioxidants on the cross section color stability of dry-fermented beef sausage "sucuk" type, during 120 minute exposure of sausage slices to air, at the temperature of 20°C and 4°C.Design/methodology/approach -Samples were produced in industrial conditions, seven experimental model samples with selected antioxid ants added separate ly to each (sodium ascorbate, rosemary extract, green tea extract, ascorbic acid, ascorbyl palmitate, tocopherols and butylatedhydroxyanisole) and control sample, without antioxidants. Colour parameters, expressed as CIE L*, a* and b* values, total colour difference (∆E), the kinetics of colour change, chemical composition and pH value were determined. Findings -The cross section colour of all samples signifi cantly changed (p<0.05), due to exposition of sausage cuts to air, but signifi cantly smaller changes in colour (p<0.05) were observed in the samples kept at lower temperature. Dryfermented beef sausage "sucuk" type, produced with selected antioxidants, can be sliced 120 minutes before serving and stored at the temperature of 4°C, and cross section colour changes are unrecognisable, but at the temperature of 20ºC colour changes are signifi cantly greater. Addition of natural antioxidant, rosemary extract and green tea extract, have a positive effect on colour stability of tested sausage "sucuk" type.Originality/value -This paper provides information on colour changes during exposition of dry sausage cuts to air and the findings may be interesting for entrepreneurs whose activity is connected with serving these products in restaurants, catering services or the households.