Abstract:Meat and its products are indispensable food types in people′s daily life，and they usually require freezing for storage and transportation.Traditional freezing methods often lead to the deterioration of the quality of meat and its products.In order to improve the shortcomings of traditional freezing methods，researchers both domestically and internationally have conducted studies on the improvement of traditional freezing technologies.This has led to the development of various techniques such as ultra-low temperature freezing，micro-freezing storage，sub-freezing storage，electrostatic-assisted freezing，irradiation-assisted freezing，modified atmosphere assisted-freezing，magnetic field-assisted freezing，and ultrasound-assisted freezing storage.Based on a comparison of the applications of these freezing storage technologies，this article summarizes the impact of these technologies on the quality of meat and its products.