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Studies were carried out on microbial profiles of buffalo meat frozen by plate-freezing and blast-freezing, while thawed at room temperature, chill temperature, in microwave oven and under running water. The results revealed a reduction in microbial count during frozen storage. Coliforms were highly sensitive, whereas Staphylococci and moulds were resistant to frozen storage. Micrococci were most predominant, followed by staphylococci, pseudomonas and bacilli at the end of three months of storage period. Penicillium was the predominant mould during frozen storage of meat.