The paper determined the physicochemical parameters of colt meat during a five-day-long cold storage, wchich was the period of turnover to the western-European countries. Samples of the longest dorsal muscle from 29 colts 1.5-2 years old came from commercial breeding. Colt meat is characterized by a high content of water and protein and a low content of fat. That meat requires a longer period for ‘maturing’ and, with its pH value, indicates a potential for storage in cold condition for at least five days. Moreover, a five-day-long maturing of colt meat in cold storage raises its water holding capacity, usability for processing and improves meat tenderness and causes a dramatic darkening of meat color.