Recently, Wei et al. (2008), Orlowska et al. (2009) and Le-Bail et al.(2011) showed that application of high intensity electric field could decrease the supercooling degree by increasing nucleation temperature.Xanthakis et al. (2013) also investigated the impact of high intensity static electric field at different voltage (0, 4, 8 and 12 kV) combined with a slow freezing rate on nucleation temperature and on pork meat microstructure. HVEF treatments resulted in circa 56% decrease of the mean circular equivalent diameter at 12 kV as compared to control sample. Meanwhile, there was a statistically significant difference in the nucleation temperature (Tn) only when freezing was carried out in the presence of a 12 kV static electric field. The principle behind the system is that applying an external electric field affects the molecular dynamic of water by reducing the entropy due to destruction of some hydrogen bonds.