The influence of the storage temperature between $0^{circ}C$ and $30^{circ}C$ on the biochemical, physical changes and meat qualities in the red muscle(M. sternomandibularis and M. mastoideus) of Korean native cattle postmortem were studied. The results obtained were summarized as follows; The pH-value during the first hours post mortem was dropped faster in storage temperature $0^{circ}C$ than in $10^{circ}C$, but the final pH-value reached after about 30 hrs. post mortem. The muscle which was stored in $30^{circ}C$ reached the final pH within 10 hrs. The muscle which was stored in $0^{circ}C$ showed the increased R-value at fast speed from the beginning. It reached maximum R-value after 20 hrs as it gradually increase showing low R-value by 10 hrs. in $10^{circ}C$. The muscle which was stored in $0^{circ}C$ shortened to about 46% after 10 hrs. It was contracted about 17% after 15 hrs in $10{sim}20^{circ}C$. The sarcomere length of Korean native cattle had the least contraction in $10^{circ}C$ and it was contracted $18{sim}20%;(1.60{sim}1.63;{mu}m)$ after 5 hrs., $45{sim}46%$after 24 hrs in $0^{circ}C$ and $30^{circ}C$ which was generated cold shortening and rigor shortening. The meat that was stored in $0^{circ}C$ and $30^{circ}C$ showed about 2-fold higher shear force than it that was stored in $10^{circ}C$ at postmortem 24 hrs. The meat that was stored in $10^{circ}C$ at postmortem 24 hrs. showed drip loss less than 3% during the 9 days ripening period. The meat with cold shortening and rigor shortening showed the high drip loss.