The effects of alternating magnetic fields on the quality of pork and beef during frozen storage for 2, 4, 6, and 8 weeks were discussed. The results showed that compared with the control group, the pork and beef samples had a faster cooling rate and the freezing point was reduced by 0.9 ℃ and 0.5 ℃, and the phase transition time had been shortened by 66.67% and 65.00% respectively under the action of a 1 mT alternating magnetic field. Furthermore, dry loss and drip loss were reduced, and the water content was higher, and the water-holding capacity of samples in alternating magnetic field frozen for four weeks were still more than 80.00%. After six weeks of frozen storage, the volatile base nitrogen content of pork in the control group exceeded the standard and reached 17.12 mg/100 g, while the alternating magnetic field group exceeded the limit only after eight weeks. Meanwhile, the pH value and the number of microorganisms were relatively reduced and maintained brighter colors and better sensory quality.