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Near the freezing point is to save the meat close to its freezing point temperature, forward near the freezing point, the post-mortem meat the carcass temperature gradually decreased at low temperatures near its freezing point temperature. Meat freezing points are usually located around -, beef, pork, lamb freezing point of  only about 1cm at the formation of ice crystals in the meat surface near freezing point storage, better maintain the natural structure of the meat .

Positive near-freezing temperatures in the meat industry is still not widely used, for the study of the physical and chemical characteristics of beef by some electrical stimulation and saved nearly freezing temperatures  at home and abroad reported rarely, especially The judgment of the occurrence and development of muscle stiffness just use their maximizer review experience and the senses, and the lack of a scientific basis.

 Through the the beef main biochemical indicators change to reveal the biochemical indicators in change and the relationship between the post-mortem to determine its role in the the muscle stiffness course of post-mortem, to provide a theoretical basis for the production of beef. And innovative indicators of change on of ankylosing start and end scientific judgment, which provide guidance for meat enterprises to ensure consistent product quality and save energy to promote beef scientific production. 1 Materials and Methods

1.1 Materials beef samples were derived from the Horqin cattle Industry Co cattle carcass from the post-mortem 3h after electrical stimulation (high-frequency DC pulse voltage of 42V, current 1.3A, frequency of 50MHz, time 18s) take located approximately 1.5kg longissimus muscle between the  and  spine , split into a uniform 10 parts, vacuum packaging. Near the freezing point