Abstract: Frozen storage is one of the most important methods to preserve meat and meat products,and it plays a critical role in prolonging meat shelf-life. Despite microbial spoilage and enzyme activity being effectively inhibited,quality deterioration cannot be avoided during freezing,frozen storage and thawing. In this review,the effects of freezing,storage and thawing process on physicochemical properties,microstructure and the edible and processing properties of meat,such as lipid oxidation,protein denaturation,microstructural changes and deterioration of water-holding capacity,color and texture were summarized. The current protocols applied to control the effects of freezing and thawing on meat quality were also reviewed,and might provide theoretical instructions for the preservation and quality control of livestock and poultry meat and aquatic products.