ABSTRACT
Foods distributed under refrigeration and sold from
refrigerator cabinets have been commonly available since
the 1960s. This method of food preservation has satisfied
consumers’ requirements for safe and reliable convenience
foods with extended shelf life. Refrigerated or chilled
foods are defined as “perishable foods which are kept
within specified ranges of temperature above -1C” to extend the time during which they remain wholesome.[1]
The maximum storage temperature should be 8C or lower.[2] Chilled foods offer consumers a wide range of
safe and quality foods that are quick and easy to prepare.
They also provide convenience in buying, preparing, and
cooking of food to reduce time and energy of consumers
in meal preparation. The evolution of the refrigerated
foods found in supermarkets today is very much a result
of the changing trends in society and the advancement in
refrigeration technology.
