The acidity evolution in muscle during the period after slaughter, to its maturation, it has direct links with the sensory quality characteristics of meat (tenderness, firmness, aroma) and influences the water holding capacity and suitability for storage. The purpose of this paper was to determined the pH evolution of rabbit meat (Flemish Giant breed) after slaughter, during maturation, to autolysis and alteration, from 27 individuals (15 males and 12 females). The rabbits had an average body weight of 11.5 kg being at the age of reproductive maturity (11-12 months). The pH evolution of meat (refrigerated at 20C) was monitored during of 18 days after slaughter. There have been sampled different muscle groups (Longissimus dorsi, Psoas major, Triceps brachi, Biceps femoris, Semimembranosus, Intercostalis, Cervicalis muscles). The pH value of the meat varies, depending primarily on the type of muscle, the lowest pH level, at 24 h after slaughter, it has been found in Longissimus dorsi muscles (5,7) and the highest values in Intercostalis muscles (6,1). The pH evolution had a fluctuant ascending trend, quite similar for females and males, presenting insignificant differences by gender. Starting with the 16th day of storage the meat was altered, the pH being close to 7.