Changes in quality during frozen storage of meat with thermal equalized freezing and various freezing methods were investigated. When beef were frozen at freezing rate of $0.39{sim}0.66;cm/h$, average diameter of ice crystal were about $30{sim}50;{mu}m$ and showed broken tissues or irregular cracks. At freezing velocity of $1.14{sim}2.26;cm/h$, ice crystals of about $10{sim}30;{mu}m$ was formed mainly inside or between fiber and slight destruction of tissues was occurred. The average diameter (D) of the ice crystals were related to the characteristic freezing time $(t_c)$ by the equation: $D({mu}m)=4.089+26.88logt_c;(r^2=0.913)$. Beef with still-air freezing showed higher drip loss than methods of immersion and thermal equalized freezing. Also, drip loss of pork was relatively lower than beef and showed highest value to 7.39% during storage on 40 days at air-blast freezing method. No apparent change of pH during storage of frozen beef and pork by freezing methods were detected. However, least changes for sample with thermal equalized freezing was found compare to sample with still-air and air blast freezing in VBN and TBA value. The fluctuation of frozen storage temperature did not cause noticeable changes on pH and water content. However, drip loss, VBN and TBA values were increased slowly as frequency of fluctuation increased.