Abstract: To study the effect of repeated freezing and thawing on the quality characteristics of fired and diced mutton. The results showed that there was no significant change in p H during repeated freeze-thaw cycles ( p > 0.05) . With the increase of freezing and thawing times, the loss of thawed juice decreased significantly ( p < 0.05) , which affected the tenderness and color of fired and diced mutton, resulting in the deterioration of the whole texture of the fired and diced mutton. The hardness and shear force stabilized with the increase of freezing and thawing times ( p > 0.05) . The rate of thawing loss, shear rate, TVB-N value, TBARS value, L*value, a*value, b*value, hardness, elasticity, adhesion and chewiness of the thawed group were significant different form the control ( p < 0.05) .Low-field nuclear magnetic resonance T₂ relaxation time analysis showed that the T₂₃ was significantly decreased ( p < 0.05) .The above results showed that the freezing and thawing of fired and diced mutton has a significant decrease in the quality of the food.