Rabbit meat obtained from 18 New Zealand white rabbits were subjected to refrigerated storage at 3 ± 1°C and examined after 1, 5, 7, 10 & 12 days for pH value, cooking loss %, sensory properties, aerobic mesophilic count (AMC), psychrophilic count, lactic acid bacteria count (LAB) & thiobarbituric acid-reactive substances (TBARS). PH revealed a variation in its value throughout the storage period. Cooking loss % was significantly increased (P < 0.05) throughout storage period, while storage significantly decreased sensory prosperities. A significant increase (P<0.05) was detected among all microbial counts and TBARS throughout the storage period. Data obtained suggest that rabbit meat should be rejected at the 10^th day of refrigerated storage due to significant alterations in sensory attributes and unacceptable microbial counts.