Abstract: Superchilling (–0.5 to –2.8 ℃) can inhibit the activity of endogenous proteolytic enzymes in meat and slow down the growth of most bacteria, consequently maintaining good quality of meat products. However, the current literature lacks a systematic review of the effect and underlying mechanism of superchilling on the quality of beef and mutton; notably, it is uncertain yet whether superchilling causes a positive or negative effect on meat tenderness. In this review, we present recent progress in understanding the effect of superchilling on the tenderness of beef and mutton as well as its effect on meat color, flavor (lipid oxidation), purge loss, and bacterial growth. Additionally, the existing problems and future trends are also discussed. With this review, we hope to provide theoretical guidance for industrial application of superchilling on fresh meat in China.

Key words: superchilling, beef, mutton, eating quality, shelf life