Abstract: The experimental results for thermo-physical properties (heat capacity, thermal conductivity and enthalpy) of three kinds of meat (Beef, Pork and Cod) are analyzed and processed The empirical formulas for calculating the properties of the meat which vary with temperatures under freezing point are presented In a temperature range of -30--1℃, maximum relative errors between theoretical predictions and the experimental values are not more than 6% for heat capacity, 7% for thermal conductivity and 10% for enthalpy.