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| Meat Freezing Theories and Novel Freezing Technologies |
| JIN Wengang;BAI Jie |
| 1. Department of food science. Agricultural school of Ningxia University. Yinchuan Ningxia. PR China 750021; 2. Food Inspection Center of Ningxia Hui Autonomous Region. Yinchuan Ningxia. PR China 750021 |
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Abstract Main meat freezing theories,including transition theory,glass transformation theory and ice crystallization theory,were introduced.Some novel 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 
