Abstract：Main meat freezing theories,including transition theory,glass transformation theory and ice crystallization theory,were introduced.The new freezing technologies such as high pressure freezing, ultrasonic freezing, ice nucleus bacteria freezing protein,cell alive system freezing and decompression freezing were also generally reviewed.
Jin Wen-gang；白杰；Liu Shan-shan；张海峰. 肉类冷冻理论与冷冻新技术[J]. 肉类研究, 2008, 22(4): 75-78.
Jin Wen-gang;Bai Jie;Liu Shan-shan;Zhang Hai-feng. Meat Freezing Theories and Their New Technologies. Meat Research, 2008, 22(4): 75-78.
2008, Vol. 22 
