This study aimed to evaluate the changes in rabbit meat during storage at ambient temperature (30 ± 1 ºC) for nine hours. The study focused on two rabbit muscle parts: the hind leg and the saddle, investigated in terms of microbiological parameters such as aerobic plate count (APC) and total coliform count (TCC); and physicochemical parameters such as pH, color, total myoglobin concentration, and lipid oxidation. Data obtained were subjected to statistical analysis at a 5% significance level (p < 0.05). Results revealed that the pH of both portions of rabbit muscle decreases over time during storage. This decrease is attributed to the growth of acid-producing microorganisms, which ultimately leads to spoilage in rabbit meat. On the contrary, color values (L*, a*, and b*) showed an increasing trend in both muscle portions, indicating a discoloration of rabbit meat during storage. Both lipid oxidation and total myoglobin content of rabbit meat did not change significantly during storage, but lipid oxidation varied between muscle parts. Based on the microbiological analysis of rabbit meat, both aerobic plate count (APC) and total coliform count (TCC) increased significantly during storage in both muscle portions. Results of the study suggest that freshly slaughtered rabbit meat must remain at ambient storage the shortest time, as this storage condition will cause spoilage of meat, making it unfit for human consumption.