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.
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