Abstract:Freezing prolongs the shelf life of muscle food by inhibiting microbial metabolism and enzyme activity. However，the dynamic transition from flexible water to rigid ice during the freezing-thawing process damages the integrity of muscle proteins and induces oxidation，denaturation，and degradation. This paper reviewed the mechanical damage effects of ice crystal formation on muscle proteins during freezing，analyzed the deterioration mechanism of muscle proteins during freezing from the aspects of freezing denaturation，oxidation，and degradation，and analyzed the variation regularity of protein quality in frozen muscle from the aspects of molecular structure，functional properties，and bioavailability，so as to provide a theoretical basis for the improvement of the molecular stability of frozen muscle proteins.