One of the ways to ensure safety, preserve quality and increase the shelf life of meat with minimum technological processing of raw materials is the use of supercooling and storage technologies at sub-cryoscopic temperatures. Supercooling is a process of refrigeration processing, which provides the meat temperature decrease (by 1-2°C) below the cryoscopic temperature without phase conversion of water into ice (supercooling) or with partial ice formation (freezing). Subcooling ensures better quality preservation and longer shelf life of raw meat and finished meat products compared to cooling. Phase transformation of water into ice during freezing and freezing of food products causes irreversible changes in them as a result of crystal formation in muscle fibers and denaturation of sarcoplasmic and myofibrillar proteins. The article presents the results of research to justify the temperature regime of storage, which provides a stable hypothermal state of meat and meat products. It is shown that the limit temperature of subcooling is a fixed individual characteristic of the beginning of ice formation in meat and certain types of meat products and can be used as an indicator to justify the temperature of the cooling medium, providing the stability of products in the subcooled state.

Chilled foods have a number of nutritional and biological advantages over frozen foods. Consumer preferences for chilled foods are based on the fact that they are less processed and more suitable for cooking than frozen foods. Numerous studies on cold preservations of foods proposed alternative methods of extending shelf life, including those based on subcooling (cooling below normal boiling point without phase change). Analytical studies show that subcooling has a number of advantages for extending shelf life of foods. An advantageous aspect of supercooled food storage involves lower energy costs for its industrial application, compared to partially frozen storage. Storing foods in a temperature range from cryoscopic to nucleation is called NFTS (near freezing temperature storage). Biochemical, microbiological and organoleptic indicators confirmed extended shelf life of plants stored through NFTS technology. The paper presents the findings to evaluate the effect of step cooling and the thickness of sliced pineapple on subcooling and storage persistence. A series of experimental studies indicate a significant distinction between cryoscopic and maximum supercooling temperature of pineapple slices, subject to geometry and availability of packaging, and a relationship between cooling rates, degree of subcooling and subcooling tolerance in pineapples.