Supercooling is the method of lowering the temperature of a foodstuff below its freezing point without phase transitions. This storage technique has a potential advantage for extending shelf life. Nevertheless, the supercooled state of food is thermodynamically unstable. To accomplish supercooling storage, slow cooling rate and minimized temperature fluctuation are necessary. Thus, a stepwise cooling algorithm was designed and applied in this study. Pork belly and chicken breast were stored at 3 °C, −18 °C (freezing), and supercooling treatment was applied to them for 12 days. All samples preserved their supercooled state and were unfrozen during the storage period. Overall, supercooled samples were advantageous in respect of drip loss compared to that of frozen samples, regardless of type of sample. Total volatile basic nitrogen, total aerobic account, and cooking loss of pork belly was higher than in the chicken breast due to the high fat retention in pork belly as compared to chicken breast, in particular, at refrigerated storage condition. Samples stored at supercooling treatment prevented increase in volatile basic nitrogen and microbial growth. Therefore, the supercooled state was successful when using stepwise algorithm, and it was effective at maintaining meat quality compared to freezing and refrigeration storage.

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