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| Meat Freezing Theories and Their New Technologies |
| Jin Wen-gang;Bai Jie;Liu Shan-shan;Zhang Hai-feng |
| 1.Department of food science.Agricultural school of NingXia University.Yinchuan.750021; 2.Food Inspection Center of Ningxia Yinchuan.750021 |
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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.
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2008, Vol. 22 
