The aim of this study was to evaluate the effect of two breeds (Belgian Blue vs. Limousin) and previous storage time in vacuum conditions on color and lipid stability of meat packaged in high-oxygen atmosphere. Limousin meat samples of this study presented a higher sensitivity to myoglobin and lipid oxidation than Belgian Blue samples. The higher content of fat in those samples was one of the factors that could explain this higher sensitivity. Lipid oxidation and myoglobin oxidation appear to be linked, and further studies to understand the interaction between both processes are still needed. An understanding of the oxidative processes and their interaction would provide a basis for explaining quality deterioration in meat and also for developing strategies (e.g. antioxidant supplementation) to maintain sensory qualities. ; Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandations