| Zhu et al. (2022) | Pork | –18°C, –40°C, –80°C, and liquid nitrogen cryogen freezing | Protein oxidation | Carbonyl content | The highest carbonyl content was observed under freezing at –18°C during the entire storage period |
| Lipid oxidation | Thiobarbituric acid reactive substance (TBARS) | The highest TBARS was observed under freezing at –18°C during the entire storage period |
| Zhang et al. (2023) | Beef | –20°C (30, 60, 120, or 180 d) | Tertiary structure | Surface hydrophobicity | The surface hydrophobicity decreased after 120 d |
| Qian et al. (2022) | Beef | –20°C, –40°C, and –80°C (12, 24, and 48 h) | Protein functionality | Protein solubility | The protein solubility during frozen storage at –20°C was the lowest among all storage durations |
| Tertiary structure | Myofibrillar proteins (MPs) surface hydrophobicity | Frozen storage at –20°C increases the surface hydrophobicity at freezing temperatures |
| Secondary structure | Fourier trans-formation infrared spectrum (FTIR) | Higher freezing rates and shorter freezing times decrease α-helix and increase β-turn and random coil of MP samples. |
| Microstructure | Light microscope | The highest destruction of muscle cells was observed under frozen storage at –20°C. |
| Soyer et al. (2010) | Chicken | –7°C, –12°C, and –18°C (1, 2, 3, 4, 5, and 6 mon) | Lipid oxidation | TBARS | The lowest TBARS level was observed under frozen storage at –18°C |
| Protein oxidation | Carbonyl contents | The lowest carbonyl content was observed under frozen storage at –18°C |
| Medić et al. (2018) | Pork | –18°C (fresh, 3, 6, 12, 15, and 18 mon) | Lipid oxidation | TBARS | The highest TBARS value of ham and loins was observed after 12 mon, whereas the belly rib showed the highest TBARS value after 15 mon. |
| Li et al. (2021) | Pork | –18°C (fresh, 30, 60, 90, and 180 d) | Protein oxidation | Carbonyl contents | Freezing at –18°C causes increased carbonyl contents during extended storage periods. |
| Tertiary structure | Tryptophan fluorescence intensity | Freezing at –18°C causes increased exposure of the buried tryptophan residues during extended storage periods |
| Zequan et al. (2019) | Pork | –18°C (fresh, 3, 6, 9, 12, 15, and 18 weeks) | Muscle structure | Light microscope | The muscle tissues shrink after 9 weeks |
| Muela et al. (2015) | Lamb | –18°C (fresh, 1, 9, 15, and 21 mon) | Water-holding capacity | Thawing loss | The thawing loss is gradually increased |
| pH | pH | The pH is gradually decreased |