Effect of the super-chilling storage on the shelf life of pork and chicken

Abstract

In this work, we aimed to study the effect of super-chilled storage at −1℃ on the shelf life of pork and chicken. Vacuum packaged pork and chicken were stored at −1℃ for 0-57 days and 0-47 days, respectively. Sensory evaluation showed no abnormality until day 41 in pork and 30 in chicken. Aerobic, psychrophilic, and anaerobic bacterial abundance increased with super-chilled storage; however, the increase was lower than the regulation levels. The pH and levels of metmyoglobin, thiobarbituric acid reactive substances, and volatile basic nitrogen indicated no adverse effects in terms of food sanitation. In addition, no muscle cell collapse was observed by the ice crystal formation. Therefore, we recommend setting the shelf life of pork and chicken at 32 and 24 days, respectively.