Rabbit meat, known for its nutritional qualities, is often considered a more dietetic and healthier alternative to other types of meat. This study aims to evaluate the microbiological shelf-life and sensory quality of rabbit meat from a rabbit slaughterhouse in Algeria. A shelf-life test was conducted on twenty-four carcasses, divided into four lots, to assess contamination by hygiene indicator microorganisms, such as Escherichia coli, Enterobacteriaceae, and potential pathogens including Salmonella spp. and coagulase-positive staphylococci. The analyses were performed at three different time points : Day 1 (24 hours post-slaughter), Day 3, and Day 7, at storage temperatures of 4°C and 8°C. The results showed that the meat met the microbiological criteria for Salmonella spp., E. coli, and coagulase-positive staphylococci. However, while Enterobacteriaceae levels were satisfactory at Days 1 and 3, they were non-compliant at Day 7, limiting the microbiological shelf-life to less than seven days. In contrast, the sensory quality of the meat remained acceptable throughout the storage period. The enumeration of Enterobacteriaceae proved to be a useful indicator for assessing enteric contamination, a critical factor affecting the hygienic quality of the meat. Low initial contamination contributes to an extended microbiological shelf-life, highlighting the importance of maintaining good hygiene practices throughout the production chain.