Friday, January 28, 2011

Chilling of chicken meat

Chilling of chicken meat
Companies chill their chicken prior to shipping and print on their labels the chilling method. There are two methods in chilling:
1- water chilling,
2- air chilling,
the second method is far better to the value of your dollar. The first method (water chilling) causes the chicken drum to shrivel to approximately 2/3 of the precooking size due to water loss from meat, while the second method ( air chilling) does affect the size of precooking meat.

Thanks to Judy Abernethy for her educating moment.
Dr. Fateh Srajeldin BSc., ND 416-207-0207

No comments:

Post a Comment