Reported are the procedures and results of a six-months' storage stability study conducted with precooked beef, chicken, carrots and spinach which had been freeze-dried to 2 and 4% residual moisture levels and stored under 2, 4, and 20% oxygen atmosphere at 100F. Exposure to oxygen was the primary cause of product deterioration. The effect of residual moisture level and length of storage on quality attributes was product dependent.