Abstract: Fresh meat (MI), Minced meat (M2), Minced meat with 4% sucrose + 0.3% polyphosphate (M3), Minced meat with 4% sorbitol + 0.3% polyphosphate (M4), and minced meat with 4% sucrose + 4% sorbitol + 0.3% polyphosphate (M5) were used to evaluate the influence of freezing time on the quality of beef during 80 days of frozen storage period at every 20 days time interval. Sensory evaluation of general appearance, color, smell, consistency of flesh of all meat samples were done by a panel of five members and found the beef samples in acceptable condition. Proximate composition of MI, M2, M3, M4 and M5 decreased gradually with the increase of storage period. The initial protein, lipid, ash and moisture content of all samples were ranged 22.06 to 23.41%, 3.84 to 4.20%, 1.02 % to 1.16% and 70.28 to 72.00%, respectively. The initial pH value was 5.6, which decreased up to 20 days and then increased up to the end of the storage period. The initial expressible moisture, total Volatile Base Nitrogen (TVB-N) and peroxide value was lower and this value gradually increased with the advancement of storage period. The solubility of fresh meat was ranged from 81 to 94.5% initially and declined with the advancement of storage period. More rapid decline of solubility was observed in Minced meat (M2) and lowest decreasing was observed in Minced meat with 4% sucrose + 4% sorbitol + 0.3% polyphosphate (M5). Among all the samples the quality decreasing trend was highest in fresh Minced meat (M2) and comparatively lower in the Minced meat with cry-protective agents.