The investigations were performed using meat samples (m. longissimus dorsi) of Black-and-White x Limousine crossbreed bulls. The samples (4 samples each, each one of approximately 300 g of weight) were taken from 32 right, cooled semi-carcasses. The sampled muscle segments were vacuum-packed in PA/PE bags and stored at temperatures ranging from 0°C to 2°C. The samples quality was analysed after 3, 7, 10 and 14 days after the slaughter. Throughout the entire 14-day meat-conditioning period, an increase in the non-protein nitrogen content was stated. The content of the total nitrogen in meat kept increasing until the 10^th day of meat conditioning, and, then, started to drop. On the other hand, the content of nitrogen of water-soluble compounds began to increase after the 10^th day of conditioning and remained unchanged until the 14^th day. The content of soluble protein nitrogen did not change significantly. The calculated linear correlation coefficients between the content of particular fractions of nitrogen compounds in meat were statistically highly significant. A negative correlation was found for the content of water soluble non-protein nitrogen and protein nitrogen. Statistically significant, positive correlations were determined to exist between the total nitrogen in meat, nitrogen of water-soluble compounds and protein nitrogen in water extract and meat palatability, and between the content of nitrogen of water-soluble compounds and non-protein nitrogen and the meat tenderness. A negative correlation (P ≤0.01) was found between the content of total nitrogen in meat and the results of fried meat juiciness evaluation.