The objective of this study is to evaluate the influence of saline solution (0.9 per cent NaCl) on the tensile properties of freeze-stored tendons. Firstly, 170 pieces of chicken flexor digitorum profundus tendons were retrieved and wrapped in saline-soaked gauze before they were stored at -40degreesC. Then specimens were tensile tested at various time points over 360 days, scanning electron microscopy (SEM) was performed on fresh specimens, and specimens were freeze-stored for 233 days to investigate microstructure change after freeze storage. The mean values of strain ultimate tensile strength (UTS) did not deviate significantly (analysis of variance; p = 0.249) following freeze storage while the UTS and elastic modulus increased gradually with the duration of freeze storage and the growth became significant (p < 0.01) for durations longer than 70 and 40 days respectively. The SEM study showed that the collagen fibre density of specimens stored for 233 days decreased because of porosity growth. These findings suggested that the saline increased the tensile strength and modulus of the collagen.