Abstract: The partial glass transition temperatures of beef meal and actomyosin were tested by Modulated Differential Scanning Calorimeter(MDSC). The average transition temperature was -52.54℃. The effects of gelatin, sodium alginate and CMC-Na on the glass transition temperature were also studied, and no significant effect was found. The freezing equipment controlled by the program was employed to examine beef quality after being frozen and thawed. Within freezing rate of 1～5℃/min, the higher the freezing rate, the lower terminal freezing temperature required.