The effects of dietary vitamin E and selenium(Se) supplementation on meat color stability in M. Longissimus of Hanwoo(Korean native cattle) bull beef during retail display(5℃, 1,200 lux) were investigated. Experimental groups were divided into control(Vit E 27 IU/head/day, Se 0.09 ㎎/head/day), Vit E(2,500 IU/head/day), Se(20 ㎎/head/day), Vit E+Se(Vit E 2,500 IU/head/day, Se 20 ㎎/head/day) groups. CIE a^＊(rednes), chroma(C^＊) values, oxymyoglobin(%) and R630-R580 were significantly (p