The combined effects of superchilling and packaging on the shelf life of lamb

The aim of this study was to evaluate the effect of superchilled storage at −1° on the shelf life of lamb slices packaged in an O2 enriched (40% O2/30% CO2/30% Ar) or in an anaerobic atmosphere (vacuum skin packaging). Physicochemical, microbial and sensory analyses were performed. The effect of superchilled storage on lamb stability differed depending on the atmosphere surrounding the product. Superchilled (−1°C) slices of lamb showed lower microbial counts than those refrigerated at 4°C in both packaging conditions. Moreover, meat stored at −1°C had a higher colour stability under vacuum. Superchilled storage combined with an O2 enriched atmosphere increased the rate of lipid oxidation, which reduced the shelf life reached by refrigerating at 4°C. Vacuum skin packaging strongly inhibited lipid oxidation independently of storage temperature. Thus, superchilled storage extended the shelf life at least twice compared to storage at 4°C under anaerobic conditions while it was disadvantageous when an O2 enriched atmosphere was used. •Superchilling at −1°C affected lamb quality depending on packaging method.•Vacuum skin packaging (VSP) inhibited lipid oxidation at −1 and 4°C.•Superchilling increased lipid oxidation in high O2 MAP.•Microbial growth was strongly reduced by superchilling.•Superchilling together with VSP extended the shelf life to 28days.