A detailed study was conducted to assess the practical storage life of frozen broiler meat under two different packaging methods (aerobic and vacuum) and commercial storage conditions (-12ºC,-18ºC and -24ºC) for a period of 12 months. The physico - chemical changes in frozen broiler breast meat quality parameters such as moisture, water-holding capacity, tyrosine value, muscle fibre diameter, have uniformly maintained with a meagre level of reduction (P<0.01) during frozen storage for the period of 12 months, when compared to the fresh meat. Also, there was no significant (P>0.05) influence observed in the above parameters due to aerobic and vacuum method till 12 months of frozen storage. Extract release volume, thiobarbituric acid, total volatile nitrogen, peroxide value, free fatty acid values showed significant influence (P<0.01) with regard to packaging methods, storage period (12 months) and finally storage temperature (-12ºC, -18ºC and -24ºC). Shear force value of the frozen meat samples noticed no considerable change in storage temperature but found significant (P<0.01) impact due to packaging methods and storage period.