Advancements and perspectives of novel freezing and thawing technologies effects on meat: A review

Freezing is an effective method to extend the shelf life of meat. Traditional slow freezing technologies tend to damage muscle cells due to the formation of large ice crystals. Before further processing, frozen meat needs to undergo a thawing process. Traditional thawing technologies require long thawing times, which may increase the drip loss and accelerate the bacterial growth rate. Quality deterioration and nutrient reduction are common problems in frozen meat. To produce high-quality frozen meat, novel freezing and thawing technologies have been developed constantly over the past decades. This review investigated the effects of eight novel freezing technologies and seven novel thawing technologies on frozen meat quality. Novel freezing technologies with rapid freezing rates contribute to forming small and uniformly distributed ice crystals, thereby reducing the damage to muscle cells. Some novel thawing technologies increase the thawing efficiency by exposing the meat to energy fields to heat all parts of the meat concurrently. Additionally, the principles of these technologies are summarized. Single-method freezing and thawing have limitations in preserving the quality of fresh meat. Therefore, this review also discussed the potential application of combined freezing/thawing technologies, which can better maintain moisture distribution, reduce color and texture changes, and lower lipid and protein oxidation. Many challenges remain in the exploitation of novel freezing/thawing technologies. Further research could focus on investigating the mechanisms and industrial applications of these technologies, establishing models to describe freezing/thawing processes, and exploring different freezing/thawing equipment based on differences in myofibril structure and tissue moisture content.