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Current study was carried out to investigate the ageing changes in hot boned meat from young (<2 years age) and old (spent animals of >10 years age) buffaloes at refrigeration temperature over a period of 6 days. The pH and water holding capacity have reduced (P<0.05) during ageing period in both young and old buffalo meat. Protein extractability and muscle fibre diameter was higher (P<0.05) in meat from old buffaloes relative to young buffalo meat, however no change (P>0.05) was observed during ageing. Increase (P<0.05) in myofibrillar fragmentation index was observed in young buffalo meat on 6th day of ageing. Reduction (P<0.05) in Warner-Bratzler shear force values were observed on 6th day of ageing compared to 0’ day in both young and old buffalo meat. The SDS- PAGE analysis revealed the appearance of 30 kDa protein bands on 4th and 6th day of ageing in young and old buffalo meat, respectively. These results suggests tenderization of hot boned buffalo meat subjected to ageing.