Quality of meat is associated with the chemical and physical changes which occur after death of the ani- mal and convert its muscles to meat. The nature of these changes and their rate affects directly the quality of produced meat (Gerrard, 1971; Wilson et al., 1981 and Boccard, 1986). Age of slaughtered animals is one of the most important ante-mortem factors which can influence the carcass quality. It is worthly mentioning that many livestock produced nowadays specifically for meat are slaughtered at a young age. The average age of slaughtered cattle has decreased considerably over the years and this appears to be an increasing proportion to semi-intensive fed cattle of about 18-24 months. The effect of nutrition and age on the quality of) meat was studied by Grosse and Papstein (1983) and they found that meat quality was good to very good at least up to 18 months of age, irrespective to plane of nutrition. Therefore this work was, based on the detection of deviation in substantial quality of meat during post- mortem inspection depending on the measurement of meat quality parameters which included measurement of carcass temperature, rigor value, initial and ultimate pH-values and free liquid water.