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MeatHistology and transmission electron microscopy studies were carried out on buffalo muscles that were subjected to repeated freeze-thaw cycles at -10 and -18 ° C. In the first freeze thaw cycle (-10 ° C) structures of muscle showed slight change and closely resembled to those of normal muscle. There were frequent gaps in the half way across the fibres and some cracks in indi vidual fibre were also noticed in second freeze thaw cycle. In the muscle frozen at -18 ° C, more pronounced shrinkage with extensive damage of fibres with tearing was observed. The interfibrillar gaps were wider, shrinkage and tearing of the fibres were more distinct after second freeze-thaw cycle. After the second cy cle, the interior portion showed large s cale degradation of th e ultrastructure. Ou r studies of buffalo muscle showed that under the proper condition, little structural damage takes place in the meat histology and ultrastru cture under repeated freeze-thaw conditions. This study a dds continued weight to the evidence that limited freeze-thaw cycles will not dete riorate the quality of meat. (Asian-Aust. J. Anim. Sci. 2004. Vol 17, No. 9 : 1291-1295)Not Availabl