Wednesday, March 19, 2008

Air-chilled chicken: Is it better than water chilled?

We may soon be seeing new labels on chicken at the grocery store telling us it is "air-chilled". This air-chilling process is new to the U.S., but is common in Europe and has been around for almost 50 years. There have been claims that chicken chilled by air tastes better than the traditional water-chilled birds. Some American food retailers, like Whole Foods in California, have already started to convert its chicken to air-chilled. Will this be the new rave in the world of poultry processing? Only time will tell.
http://www.thepoultrysite.com/poultrynews/14414/airchilled-chicken-a-taste-of-things-to-come

4 comments:

scott C Fitzpatrick said...

New innovations in the preparation and storage of food is always a growing science. It is important and interesting to find that such a simple method may change the flavor of a food. The food industry is more than just growing and selling. If a simple process can improve the quality of a food item then money can be made in that area of science.

scott C Fitzpatrick said...

New innovations in the preparation and storage of food is always a growing science. It is important and interesting to find that such a simple method may change the flavor of a food. The food industry is more than just growing and selling. If a simple process can improve the quality of a food item then money can be made in that area of science.

A.T.Pullen said...

other than flavor enhancing is there any other benefit to this process like safety or cost of production?

Jania said...

Thanks for writing this.