The objective of the research study was to determine the minimum time required to develop and stabilize the colour of m. semimembranosus of normal quality (RFN, n = 20) and of that showing DFD characteristics, i.e. dark, firm, and dry (n = 20). The raw material was classified into quality groups on the basis of pH measured 48 h after slaughter. The L*, a*, b* colour components, Chroma (C*), and hue angle (hº) were measured under the cooling conditions, during the time period from intersecting the meat surface (time: 0 minute) until the blooming time of meat was 190 min. In the raw material, there were determined: thermal drip, water holding capacity (WHC), contents of basic chemical components and of total heme pigments. Based on the results obtained, no significant (p ≤ 0.05) effect was found of the blooming time on the colour brightness of meat in the two meat quality groups. This indicates the possibility to estimate the final brightness of beef meat at the time its surface is being intersected, which will, in turn, allow the classification of raw material (based on L* colour component) without having to wait for the stabilization of the other colour components. The stabilization of a* colour component, Chroma (C*), and hue angle (hº) of normal quality (RFN) meat was reported at the 15^th to 20^th minute of the blooming phase, and that of DFD meat at the 20^th to 25^th minute thereof.