Chemical, physical and histological data collected from 120 ovine carcasses were related to differences in palatability traits previously reported by Smith et al. (1970a, b). Among the histological indices sarcomere length was associated with tenderness and overall satisfaction scores for the combined primal cuts and muscle fiber diameter was significantly correlated with flavor, tenderness and overall satisfaction scores for leg roasts. Neither firmness (via the penetrometer) nor water-holding capacity (via expressible juice) was consistently related to ovine muscle palatability. Total collagen content was inversely related to flavor, juiciness, tenderness and overall satisfaction scores for primal cuts. Percent soluble collagen was significantly (P<.05) lower in carcasses from the advanced maturity group, but was not consistently related to differences in ovine muscle tenderness. Differences in intramuscular fat were associated with significant changes in juiciness, tenderness and overall satisfaction ratings for all of the cuts studied. U.S.D.A. quality grades based upon maturity—fatness interactions identified major differences in fatness and collagen content and solubility, but the relationships were relatively low.