This study was uiidertaken to determine the effect of various thawing and cooking methods, including dielectric cooking, on frozen meat. Ground meat was used in order to obtain more uniform samples than were possible with retail cuts, and to minimize variations from lot to lot. Thawing methods used were thawing during cooking, thawing under running cold water, and thawing at room temperature. The patties were cooked by pan-broiling, oven-broiling, dielectric cooking without pre-browning, and dielectric cooking after pre-browning ; the loaves were oven-baked and dielectrically cooked. Palatability, weight loss, drip, expressible juice, bacterial plate coiint, and retentions of thiamine, riboflavin, and niacin were determined.N o reports were found in the literature comparing the eEect of cooking frozen meat by conventional and dielectric methods. Only four reports were found in the literature on the effect of dielectric cooking on fresh meat. Proctor and Goldblith (1948) reported that in cooking four hamburgers in a 600-ml. beaker dielectrically for one minute all of the thiamine and riboflavin was retained either in the patties or in the drip.Sussman (19.17) reported that (1) dielectric cooking of meat was usually incomplete if the meat was more than three inches thick, (2) no browning of meat occurred, but this did not aRect palatability, and ( 3 ) some meats which were boiled remained tough. Bollman, Brenner, Gordon, and Lambert (1948) reported lower palatability scores because of lack of browning. Thomas, Brenner, Eaton, and Craig (1949) found no loss of riboflavin, and a loss of 10 per cent thiamine from six pork patties during dielectric cooking, and a 20 per cent loss of thiamine during grilling. EXPERIMENTAL PROCEDUREXeat Preparation: The pork was obtained from the Animal Husbandry Department a t Cornell University. The entire lot was prepared from two Yorkshire barrows which had been fed, managed, and slaughtered under normal conditions. The shoulders, sides, and hams were cut into approximately two-inch cubes, mixed by hand, ground with a large-capacity Hobart meat chopper having a one -eighth -inch plate with drop -forged, case-hardened knives ; then remixed, and reground. No seasoning was added. Uniform patties were shaped in paraffin-coated cardboard rings two and one-half inches in diameter and five-eighths inch deep. Each