in the food supply chain. This review systematically consolidates recent progress by examining fundamental principles, conventional techniques, emerging multi-physics methods (e.g., high-pressure-, ultrasound-, and electric field-assisted processing), and the integration of artificial intelligence (AI). It details the mechanism of ice-crystal formation and its impact on meat quality attributes. While conventional methods remain prevalent, their limitations in controlling ice crystallization are evident. Emerging technologies demonstrate superior capability in regulating ice morphology, thereby
原文链接：https://pdfs.semanticscholar.org/9d74/5919f45cb6236cf00c6ddd9eda03325ad594.pdf