Technologies for chilled exports are now well established, which primarily include hygienic processing, vacuum/controlled atmosphere packaging and strict chiller temperature control (Bell,1993). In New Zealand, meat processors typically keep the temperature of their chilled beef and lamb shipping containers at −1.5 °C, in order for the vacuum packaged meat to maintain the desired temperature of −1.5 °C on receipt in markets all over the world (Gill,1996). Other flesh foods including fish and pork have also been
superchilled in order to extend their storage life