The effect of feeding high levels of α-tocopherol and organic selenium (Se) to pigs on colour stability and on the susceptibility to oxidative deterioration was investigated. Treatments consisted of supplementation of vitamin E (200 mg/kg diet), organic Se (0.3 mg/kg diet) and both vitamin E and organic Se for the last 60 days to finishing pigs before slaughtering. <i>Longissimus dorsi</i> (LD) and <i>psoas major</i> (PM) muscles were examined after 2 and 7 days of storage on colour stability and on lipid peroxidation (measured as malondialdehyde equivalents). Rate of oxidation by Stimulation with Fe<sup>2+</sup>/ascorbate was also estimated in LD samples obtained post mortem. In PM 7 days post mortem we found differences between control and groups of pigs supplemented with vitamin E and Se on reflectance, but significant differences (P < 0.05) were found only in the vitamin E + Se group. Positive effects (P < 0.05) of vitamin E and Se on colour in <i>psoas major</i> muscle refrigerated for 7 days are supported with significant (P < 0.05) lower levels of TBARS values in pigs supplemented with vitamin E and organic Se as well. Supplementation with organic Se does not affect the oxidative stability of muscle tissue (<i>longissimus dorsi</i>) when the rate of iron-induced lipid oxidation was examined. Dietary Se had limited potential for enhancing the quality of pork carcasses (<i>psoas major</i>) and accentuating the effect of vitamin E on the oxidative stability of <i>longissimus dorsi</i> muscle was not found.