To improve the organoleptic properties of meat, it is essential to understand the biochemical and structural changes that occur post mortem. The aim of this study was to evaluate the effect of ageing on the chemical composition, physical and technological properties of meat from farmed fallow deer (Dama dama). The experiment involved ten bucks, from which samples of the longissimus thoracis et lumborum (LTL), biceps femoris (BF), and triceps brachii (TB) muscles were collected on the second day post mortem. Samples were vacuum-packed and stored under controlled conditions for 2, 7, 14, and 21 days post slaughter. At each interval, physicochemical parameters were assessed. The results indicated that pH decreased over the ageing period, while instrumental colour parameters – lightness (L*), redness (a*), and yellowness (b*) – increased. The most pronounced decline in the fragmentation index (FI), a marker of myofibrillar proteolysis, occurred between day 2 and day 7 post mortem. In the TB muscle, FI continued to decline until day 14, suggesting extended proteolytic activity. Texture profile analysis revealed that the LTL muscle attained acceptable tenderness values as early as day 2–7 post mortem, with no substantial improvements observed thereafter. In contrast, tougher muscles such as the BF and TB, required up to 14 days of ageing to achieve optimal tenderness.