Meats, in general, play key roles in the construction and maintenance of body components. The market in the search for healthier protein sources, see the ostrich meat as highlights, due to its low composition of cholesterol, calories, soda and fats. Being the quality of the meat influenced by several factors, the objective was to determine the effect of freezing on the physical characteristics of the ostrich meat (Struthio camelus), comparing the physical characteristics of the chest and thigh of ostrich meat. For this, obtained approximately 1,3 Kg of meat selected from the chest and thigh of the ostrich, which were analyzed in natura to determine fresh meat values, then fractionated to be frozen, thawed after 30, 60 and 90 days to be analyzed for the physical parameters of pH, colour (L *, a *, b *), water holding capacity (CRA), cooking loss (PPC), shear force (FC), thaw loss (PD) and thiobarbituric acid reactive substances (TBARS), being verified the statistical differences through the means comparisons by the t-test and Tukey test at 5% of probability. The results obtained showed that all the analyzed parameters presented a significant difference (P <0.05) in relation to the freezing time, in some of them noticed differences to type of cut of ostrich meat. As the main attribute of quality evaluated by the consumer, the color of the meat changed with the freezing time, another parameter relevant it was observed that the initial pH of the meat for both cuts is high, differentiating with the freezing time, and between the chest and the thigh. These changes in physical characteristics during the freezing process can be decisive for the potential consumers. In this way, requires further study of the effects of freezing and thawing about meat.