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