Abstract: The native chicken breast and chicken leg meat as raw material, with the pH value, TVB-N value, TBARS value, color and myofibrillar protein SDS-PAGE electrophoresis of chicken meat for as evaluation index, to investigate the effect on the quality of chicken meat in different frozen storage conditions (different temperature and time). The results showed that frozen storage temperature and time to the pH value, TVB-N value, TBARS value and color of chicken meat were significantly affected. The lower temperature and the shorter time would keep the quality of chicken meat better and the eating quality higher.