Quality changes during superchilled storage of pork roast

Quality parameters (sensory, physical, biochemical and microbiological) of superchilled vacuum packed boneless pork roasts were studied during storage for 16 weeks. Superchilling of vacuum packed pork roast at a temperature of −2.0 °C improved shelf life significantly compared to traditional chilled storage at +3.5 °C. Superchilled pork roasts maintained good sensory quality and low microbiological counts during the whole storage period. The drip loss in superchilled samples was lower and showed less variation than in the references and the temperature abused roasts. The consequences of an interrupted cold chain during storage were also investigated. Superchilled samples with temperature abuse resembled chilled samples with respect to drip loss and microbial levels. To take advantage of all the benefits of superchilling and successfully implement the process in the food industry a stable, controlled temperature during storage is critical.