An intensive investigation has been conducted on pre-cooling, freezing time, shrinkage and ice crystal growth of meat since 1964, and a part of the results have already been reported. 1. In pre-cooling, chilling curves of beef, pork and mutton carcasses together with that of broiler dress placed in a quick freezer of -23℃ were investigated and the required times were measured. The results showed that the required times were 10, 7, 5, and 1.5 hours for beef, pork, mutton and broiler, respectively. When compared to those previously obtained with chilling coolers, the duration of precooling by the present method reduced by one-third. 2. In the study on freezing time, aging meats of beef, mutton, pork and broiler put into semi-freezing. (-13℃), quick freezing (-23℃) and deep freezing (-40℃) conditions were glazed with Stockinet and respective freezing times were determined. It was found that the durations were reduced by one-half by quick freezing and, by deep freezing, by one third of that obtained by semi-freezing. 3. In the investigation on shrinkage, carcasses were either dip coated by spraying in a holding freezer of -15℃ with a flow rate, 0.5 m/sec. and relative humidity, 85 to 90% or packed with (A) Polyethylene, 0.002 ㎜; (B) Vinylden chloride, 0.002 ㎜ and (C) Corrugated fiber board. The results were as follows: 2.65% for dip coated beef; 0.18%, 0.91% and 0.12% for beef packed by A, B, and C, respectively. For pork carcass, they were 2.15%, 0.06%, 0.435% and 0.35% in case of mutton, 4%, 0.24%, 1.35% and 0.12% in same order. Those for broiler dress were 3.1%, 0.12%, and 0.12%. These were, as a whole, significantly indicative of dip coating of pre-packing. 4. Finally, in the experiment on the ice crystal growth, it was found that muscle fiber of endomysium was ruptured by the formation of ice crystal in semi-freezing condition whereas no rupture was traced and meats were well preserved in quick freezing conditions. This indicated that the freezing curve was influenced by the flow rate of zone of maximum ice crystal formation and further emphasizes the importance of deep freezing.