Investigation of superchilling in a customized chamber on physicochemical and quality parameters of raw beef tenderloin and lamb loin

Abstract

Superchilling, a preservation strategy maintaining temperatures slightly below the product’s initial freezing point, is a promising method to extend the shelf life of red meat without the harmful effects of traditional freezing. This study examined the impact of superchilling at −2.5±0.8°C in a specially designed compartment compared to chilling at +0.5±0.1°C on the physicochemical, microbiological, sensory, and microstructural properties of raw beef (Psoas major) and lamb (Longissimus dorsi) over 16 days. Lipid oxidation, measured by TBARS, remained lower in superchilled samples, with beef values between 0.023–0.053 mg MDA/kg and lamb peaking at 0.295 mg MDA/kg, while chilling reached 0.283 and 0.385 mg MDA/kg, respectively. Microbiological analyses showed that total viable mesophilic aerobic counts (TVC) surpassed the spoilage threshold (≈7 log CFU/g) at least 10 days later under superchilling, with lamb samples maintaining 6.48 log CFU/g by day 16. Sensory evaluations indicated that superchilled beef and lamb retained overall acceptability scores above 3 for more than 16 days, whereas chilled samples dropped below this level after 5 and 6 days. Microscopic imaging revealed smaller, localized ice crystals under superchilling, contrasting with extensive crystal growth in frozen samples (−18°C). Overall, the results show that superchilling slows lipid oxidation and microbial growth while maintaining sensory quality and limiting structural damage, offering a practical way to extend the shelf life of red meat beyond conventional chilling. These findings highlight the industrial potential of superchilling and suggest that customized compartments could also help households store fresh meat longer with better quality.