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Commercially processed, 80% lean, chub-packaged ground beef (both hot and cold boned) was frozen to 0°F (-18°0) at three rates: 72, 96, and 120 hours before storage at 0°F (- 18°C). The meat was examined after 0, 1.5, 3, 6, 9, and 12 months' storage for tenderhess, juiciness, beef flavor intensity, mouth-coating effect, connective tissue, off-flavor, flavor desirability, and overall acceptability using trained and untrained sensory panels. Patties were prepared for evaluation by being broiled to the "well-done" stage. Freezing rate had no significant (P<0.05) effect upon sensory quality attribute (except for the mouth-coating effect). In general there was decline in sensory quality as storage duration increased. Substantial quality differences between meat types were found; in gerneral, the hot boned meat demonstrated sensory quality superior to the cold boned meat.