The potential of NIRS-based models to predict several physical parameters of oxen and young cattle beef protected by a quality mark was evaluated. Fifty-three and 67 samples of Longissimus thoracis muscle corresponding to oxen and young cattle reared in extensive conditions were analyzed for pH, colour (L(∗), a(∗), b(∗)), water holding capacity (WHC) and Warner-Braztler shear force (WBSF), according to the conventional methods. Several factors which might have jeopardized the prediction of pH, a(∗), WHC and WBSF by NIRS are considered in the discussion section. However, the best NIR calibrations, tested by full cross-validation, were for L(∗) (R(2)=0.869; SE(CV)=1.56) and b(∗) (R(2)=0.901; SE(CV)=1.08) colour parameters in meat samples from young cattle. It can be concluded that NIRS could be a useful tool for estimating the colour of young cattle meat samples, primary consideration for consumers when making purchasing decisions.