The experimental materials comprised two kinds of cooked sausages, i.e. coarsely-ground ham sausage and finely-ground sausage. The sausages were packed in modified atmosphere with the following composition: vacuum; 50% N₂, 50% CO₂; 80% N₂, 20% CO₂; 20% N₂, 80% CO₂. The samples were stored at about 4°C for 15 days. Measurements were made in three-day intervals (day 0, 3, 6, 9, 12, 15). Changes in the pH and colour of meat products were monitored during packaging. The colour attributes L*, a*, b* were determined in the CIE system, and the colour stability coefficient ΔE* was calculated. It was found that storage in modified atmosphere with a higher concentration of carbon dioxide caused a considerable decrease in pH. The type of modified atmosphere packaging had no significant effect on changes in the colour parameters L*, a*, b* in meat products. Slight changes in colour attributes observed at the end of storage were most probably caused by chemical changes. There was a correlation between the colour of processed meats and pH values.