Super-cooled lamb

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    Note published 01.04.12

Lamb will keep twice as long as today if new research provides the results that scientists are hoping for. NTNU and SINTEF are developing methods for rapid freezing of the fresh meat to just below its freezing point. This kind of cooling gives the meat a longer shelf life than conventional cooling – without the customer finding that the meat has been deep frozen, and without deteriorating in flavour.