In this study, we sought to investigate the effects of different degrees of superchilling on shelf life and quality of pork. We selected −1°C (0.00% ice fraction), −2°C (20.85%), and −3°C (37.21%) as the storage conditions. Results revealed pork stored at −3°C (high degree of superchilling) was characterized by low microbial growth rate, total volatile basic nitrogen levels, and pH values. In addition, the pork stored at this temperature had lower carbonyls contents and thiobarbituric acid‐reactive substances, indicating that the high degree of superchilling can inhibit protein and lipid oxidation. Furthermore, the high degree of superchilling was found to reduce drip loss, although it might inevitably result in enhanced cooking loss due to ice crystal formation, and retard the decrease in tenderness compared to the low degree of superchilling (−2°C). In brief, the high degree of superchilling can extend the shelf life of pork and maintain better meat quality. Practical applications: The results from the present study suggested that understanding the effects of different degrees of superchilling on the shelf life and quality of pork can provide theoretical guidance regarding optimal superchilling conditions for the refrigerated storage of meat. [ABSTRACT FROM AUTHOR]