Air-Chilled Chicken is cooled by passing the birds through several chambers where cold, purified air is used to cool the meat - resulting in no added moisture, stronger flavor and less chance for contamination.
Since the mid-1990s the USDA has required that the temperature of a chicken carcass be lowered to at least 40 degrees within four hours of slaughter. Most processors cool chickens in vats of ice cold water, a technique that does the trick, but allows the chicken carcass to absorb water—mostly in the skin. Studies have shown that water-chilled chicken absorbs anywhere from 2 to 12 percent of its weight in water on average. While it might superficially appear that added moisture would be a good thing in a chicken, in fact it dilutes the flesh and flavor, makes it soggy and prevents the skin from crisping when roasted. There is also an increased risk of cross-contamination, since many chickens are dunked in the same water.
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