Meat quality is determined based on its nutritional value, taste and food safety, which are assessed through physical, chemical, sensory and microbiological tests. Physical and chemical analyses of guinea fowl meat are aimed at measuring colour, pH, meat texture, intramuscular fat content, protein and ash content. The sensory quality of the meat is assessed by a panel of trained tasters who evaluate the intensity of the poultry smell, other odours present, tenderness, juiciness, oiliness, fibrousness, intensity of the poultry flavour and overall appreciation. Experiments carried out to determine the maximum storage time of the meat without loss of food safety or organoleptic quality show that, through pre-treatment with lactic acid followed by ozonation of the carcasses, followed by vacuum packaging and refrigerated storage, the treated samples remain stable for 10 days without any loss of quality. These findings set a new benchmark for the techniques under development, which also allow for improved traceability throughout the process.