This study aimed to identify in which extent cooling rate in pork subjected to superchilling influences the final weight loss after storage. Different cooling systems (brines at -15 degrees C and -9 degrees C, forced air at 18 degrees C and still air 24 degrees C) led to a range of cooling rates in pork model systems. The ice crust on the surface of pork grew faster in those systems with a higher energy flux. Higher cooling rates led to lower weight loss after superchilling storage, highlighting the importance of using fast cooling systems for superchilled pork. (C) 2017 Elsevier Ltd. All rights reserved.