Abstract: Freezing is a common preservation method used in the storage and transportation of fresh meat, but freezing, thawing and repeated freezing and thawing will accelerate the oxidation of both lipids and proteins in meat, and further affect the quality of meat in terms of color, tenderness and water-holding capacity. This paper reviews the effects of freezing, thawing and repeated freezing-thawing on the quality of raw meat, and the underlying mechanism. Meanwhile, the emerging freezing and thawing technologies are also summarized. We anticipate that?this review will guidance China’s meat industries in the selection of freezing and thawing technologies, and also provide a theoretical guidance and research direction for the quality control of frozen products and the development of new freezing and thawing technologies.

Key words: freezing, thawing, repeated freezing and thawing, meat quality