Several aspects of meat quality are briefly discussed, outlining the complex of parameters affecting meat quality as a whole. Particular attention is paid to the main sensory meat quality characteristics, which can be assessed analytically, and are known to be related to consumers’ appreciation, when buying, preparing and consuming meat. After some compositional and structural characteristics of muscle have been outlined, the major physiologicalfactors effecting the conversion of muscle into meat are discussed. Finally commonly used methods for the assessment of sensory meat quality are reviewed.