Practical applicationsInternational globalization of trade and increased quality requirements in international markets force the industry to consider the certification of internal procedures to ensure a quality product. There is renewed interest in nutrient degradation kinetics and quality loss and how these can be effectively monitored and predicted. There is currently a need to more precisely calculate kinetic rates (higher degrees of freedom) associated with deterioration to provide better predictions in shelf life studies, that is, under at least four temperature conditions. The objectives of the present study were to determine the kinetic rates that represent changes in the oxidation level, red color intensity, textural parameters, and weight loss in frozen hamburgers at four storage temperatures: -5 degrees C, -9 degrees C, -13 degrees C, and -18 degrees C. This study can give burger companies a rapid plan of action to certify their internal procedures and ensure a quality product by determining the shelf life of frozen burgers.