The technology will give logistical advantages, both internal (processing/ intermediate storage) and external as well as extended shelf life of superchilled products. There will be less use of freezing/thawing, which normally lead to severe product weight losses and decreased profit

The aim of the work is to investigate whether superchilling can be applied to improve shelf life of roast pork legs, whilst maintaining the processability, and without loosing the fresh properties and reducing the eating quality of the final product.