Lipid ox idation in meat and meat products is the major biochemical process that occurs duringrnstorage and cooking of beef leading to quality deterioration: undesirable odour and fl avour calledrnrancid ity. Rancidity may give rise to toxic compounds like malondialdehyde. The objective ofrnthis work was to determ ine the effect of musc le storage for different duration on quality andrnoxidation of four beef musc les (Quadriceps femaris, Longissimus dorsi, Ii?/i'aspinatus andrnRhomboideus). Beef muscle samples were vacuum packaged in pol yeth ylene bag and stored atrnsub zero (4 Â°C) temperature for day 0, 7, 14 and 21 before analysis were made for differentrnparameters of study. Measured responses were determinat ion of th iobarbitu ric ac id reactivernsubstance (TBARS), total pigment, heme iron (mg/kg), concentration of metm yoglobin , L 'aoborncolour va lues, pH value, proximate composition and senso ry evaluat ion. The TBARS meanrnvalues showed an increasing trend with increased storage time, whi le tota l pigment and hemerniron decreased. The formation of metmyoglobin increased with increased storage time. The colorrnparameters (L *, a', b*) showed a decrease with increasing storage time regardless of musclerntype. The pH values tend to increase with increasing storage time. Muscle storage typesrnsignificantly affected mean proximate va lues. Sensory analyses revealed deteriorat ion in fla vour,rncolor, aroma, texture and overall acceptance. It was concluded that muscle storage time affectsrnmeat.