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Superchilling can extend shelf–life and reduce waste
2015/10/12
- October 2015
- The greatest extension in shelf-life was achieved with prawns. Research showed that superchilling could increase the shelf-life of cook-chill prawns to 22 days, a potential 120% increase on the 10-day chilled shelf-life subject to the protocol being implemented commercially. We also looked at the effects of superchilling on poultry and gammon. (Source: www.campdenbri.co.uk)
- https://www.campdenbri.co.uk/news/super-chilling.php
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