Abstract: The objective of this research was to study the electrical impedance of chicken breast meat under different frozen temperatures.Samples of white- feather broiler chicken breast muscles were kept in frozen storage for different periods of time( 3,6,9 and 12 months) at-10,-20 and-30 ℃ respectively.Impedance magnitudes at 6different frequencies between 0.05 k Hz and 200 k Hz,impedance change ratio( Q value),and key quality attributes of thawed samples were investigated.The results showed that thawing loss and protein solubility of thawed chicken breast meat with the same freezing time decreased with increasing frozen temperature,while level of lipid oxidation and shearing force of the samples increased( p < 0.05). Impedance magnitude of samples at different frozen temperature declined with rising frequency.At the frequency of 50 Hz,impedance magnitudes of the same frozen time chicken breast meat were different at different frozen temperatures( p < 0.05). At the frequency of 200 k Hz,magnitudes of the samples frozen at-10 ℃ were significantly lower than those of other temperature groups during3 and 6 months of storage( p < 0.05).The Q values of-10 ℃ frozen group were higher significantly than those at-30 ℃( p < 0.05).The results indicated that frozen temperature had an influence on impedance magnitude and Q value of thawed chicken breast meat,which could reflect the difference of quality. Theory foundations were provided by these results for applying impedance technology in frozen meat quality detection.