Ten kilograms of gluteal muscle of native buffalo was divided into 10 equal parts. Each kilogram was subdivided into 4 parts each of 250 grams. The First part was examined as fresh meat, the other three groups, were kept in deep freezer (- 20°C) in plastic package for three successive weeks. After each week the samples were allowed to thaw at room temperature (25-28°C) for 2.5 hours, then examined and refrozen. The samples were examined for three successive weeks. PH, moisture, ash, total protein, sodium, potassium, iron, ALT, AST, total protein of thawed meat and drip were measured and poly- acrylamide electrophoresis was carried out during study. Humidity and pH as well as ash and total protein percentages were decreased after thawing for three weeks. Sodium and iron were increased but potassium was decreased. ALT and AST were also decreased, total protein for both soluble protein and drip was decreased. Protein bands profile demonstrates characteristic changes in meat and its drip.