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Raw and precooked chicken pieces with and without an antioxidant treatment of a combination of butylated hydroxy anisole, propyl gallate and citric acid in propylene glycol were frozen by air blast or in a C0 2 tunnel, vacuum packaged, and stored at -18°C. Samples were evaluated for rancid off-flavor (sensory evaluation) and for lipid oxidation (2-thiobarbituric acid test). Light meats of all treatments gave significantly lower TBA numbers than dark meats of corresponding treatments. Precooked meat developed significantly higher TBA numbers and lower sensory scores than those of raw meat. The antioxidant treatment was effective in preventing lipid oxidation, as shown by significantly lower TBA numbers and higher sensory scores. Blast frozen chicken pieces had lower TBA numbers than those frozen by C0 2 . However, this advantage was not apparent by sensory scores.