How is your chicken chilled?

[cristycurves]

I wasn't aware of chilling processes when it comes to buying chicken. Air chilled or water chilled. Seems that buying air chilled is better for a tastier bird. Air Chilled Chicken Vs. Water Chilled Chicken: What's the Difference?

 

[Beached]

While water chilled may reduce the cross contamination potential from bird to bird, the slower cooling of the air chilled bird allows any pathogens in individual birds to multlply at a higher rate.
This slower cooling also allows for a little extra decomposition creating a more tender bird. Decomp being caused by bacteria in the bird.
Yummy.

 

[cristycurves]

While water chilled may reduce the cross contamination potential from bird to bird, the slower cooling of the air chilled bird allows any pathogens in individual birds to multlply at a higher rate.
This slower cooling also allows for a little extra decomposition creating a more tender bird. Decomp being caused by bacteria in the bird.
Yummy.

I read it differently, the water cooling would be more likely to cross contaminate since all birds, contaminated or not, are cooled in the same vats of water. When they're air chilled, they're done individually.
quote-However there are many benefits. Once slaughtered, the chickens are cooled down with cold air. They are individually hung and passed through a series of refrigerated chambers over a period of several hours, which cools them down slowly and on an independent basis.

While air-chilled chickens are still sprayed with a chlorine mist, they are not submerged in it. The slower chilling process is more effective at tenderizing, and no water dilution means more natural chicken flavors and juices for you. Air-chilled chicken features a crispier skin after cooking. There’s no added water in the bird to pay for, and the chickens cook more quickly and yield higher amounts of meat. This method creates far less water waste, and the individually chilling process inhibits the spread of bacteria from chicken to chicken.

Another bonus is that air-chilled chickens generally come from smaller family farms and are natural, free-range, and humanely raised. They may also be free from antibiotics and hormones.

 

[Leo]

You all forgot how bacteria works.

Google it.

 

[God]

Thanks for the education. Even I didn't know that.

 

[Hoser]

 

[Thomas Crown]

I dont know about keeping them chilled but this is how you keep them warm

 

[Slick]

I dont know about keeping them chilled but this is how you keep them warm

:wacko:

 

[Gazz]

Birds all start out the same. They are both put into very hot water and tumbled so the feathers come off...the tricky part os getting the bird cooled. Water chilled means they go thu a bath to reduce the temperature in the bird but that closes the pores on the chicken which makes them retain water.

Air chilled is a process that puts them on a conveyor belt that gradually brings down the temperature of the bird. Pores remain open no added water. When you cook a water-chilled bird it will shrink because the water evaporates and your meat shrinks....Air chilled doesn't shrink as much because it doesn't retain the water.

don't get me started on low fat deli...you'll never buy at the grocery store again.