It is well known that immediate refrigeration of raw food ingredients,
just after harvest, fishing or butchery, and their storage and
transportation in a low temperature environment are required to
provide safe food products of high organoleptic and nutritional quality.
Nevertheless, less than 10% of perishable foodstuffs are in fact currently
refrigerated. This involves losses which account for 30% of
worldwide production (Coulomb, 2008).