The present study was aimed to investigate the freezing-thawing process performed on pork Longissimus dorsi muscle. Two thawing conditions were taken into consideration, air/slow thawing and ultrasound/fast thawing. Freezing process was conducted under two temperatures,-18 °C and-60 °C, on fresh unaged samples and on aged samples. Data showed that storage temperature and ageing period had a significant effect (p<0.05) on proteins quantity found in dripped liquid, highest values being recorded

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... r aged samples stored at-60 °C, for both slow and fast thawing. Results obtained for water holding capacity were similar to those obtained for firmness, showing that aged samples frozen at-60 °C had a better capacity to retain free water and a lowest value for recorded firmness, with no differences for thawing conditions. Only rheological determinations showed existence of some structural differences for defrosting mode (slow/fast), samples thawed in ultrasounds being more elastic with a better structure.