Effect of antioxidant level butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), 1:1) on the quality characteristic of pork sandwich spread during storage was studied. Three levels of antioxidant mix viz:100 ppm, 200 ppm and 400 ppm were tried and product was evaluated weekly for physiochemical, microbiological and sensory properties along with the control during refrigerated storage (4±1oC) period of 28 days. The pH and water activity of the developed product were stable for a week during initial storage period followed by progressive decline, however, pH was again stable during latter part of storage period. Thiobarbituric acid reactive substances (TBARS) value as well as Total plate count (TPC) increased significantly at weekly intervals. Treated samples had lower TBARS value and TPC as compared to control. No Psychrotroph was detected till 14th day but after that it increased significantly. Psychrotrophic count of treatments and control did not vary significantly. No coliform or yeast and molds were detected throughout study period. There was no effect of antioxidant treatment on the scores of color, texture, juiciness, adhesion ability and spreadability of pork sandwich spread. However, flavour and overall acceptability scores increased with the increase in antioxidant levels. The scores of color, texture, juiciness, adhesion ability, spreadability did not vary signifi cantly with progressive storage period. But the flavour and overall acceptability scores decreased significantly (P<0.05) at every week. Study concluded that antioxidant (BHA + BHT, 1:1) treatments significantly improved the sensory and microbiological properties of pork sandwich spread at refrigerated storage (4±1°C).