The objective of this study was to investigate the effects of electrostatic field treatment on the quality attributes of freeze-thaw agar gel. Agar gels were frozen under static electric field 0-5.8×10 4 V/m at -20°C. Following freezing under electrostatic field, agar gels were thawed at the +4 o C and their quality attributes such as syneresis, texture and microstructure of agar gels were evaluated. Result showed that electrostatic freezing did not cause significant changes in the syneresis and gel strength compared with conventional air freezing but light microscopy technique showed that electrostatic freezing produces smaller ice crystals and gave a better microstructure than conventional freezing at ?20 °C. In the second part the ice crystal morphology of frozen lamb meat under different freezing temperatures (-20, -30 and -40 oC) and their effect on the quality attributes of the lamb meat has been investigated. After freezing in different freezing temperatures, the meat samples were thawed and their quality characteristics such as drip loss, texture, and colour were assessed by instrumental methods. Light microscopy technique was used to investigate the effect of freezing process on the lamb meat microstructure. Results showed that freezing temperature led to the significant microstructural changes in meat tissues. The equivalent diameter of the ice crystals formed were 22.58, 19.36 and 17.48 ?m for the samples subjected to processes -20, -30 and -40 oC respectively and total relative ice area for temperatures above were determined 52.32, 49.84 and 46.36% respectively. It was also found that the drip loss decreased with decreasing the freezing temperature but freezing temperatures didn’t show any significant effect on colour, texture (stiffness) and shape of ice crystals. In the third part the effects of electrostatic field treatment on the quality attributes of frozen lamb meat has been investigated. The static external electric field was applied at the intensities of E=0-5.8×10 4 V/m during freezing at -20 o C. Following freezing under electrostatic field, meat samples were thawed and their quality characteristics such as drip loss, texture, and colour were assessed by instrumental methods. Light microscopy technique was used to investigate the microstructure of meat. Results showed that electrostatic field application during freezing led to the significant microstructural changes in meat tissue. The average ice crystal size in the meat samples frozen under 5.8×10 4 V/m electric field decreased up to 60% in comparison to the conventional freezing process. It was also found that the drip loss decreased with increasing the electrostatic field strength. The colour and hardness of the meat were not signi?cantly in?uenced by electric field. Keywords : Electrostatic Field Freezing, Cool Air, the Quality of Frozen Food, Lamb Meat, Agar Gel.