(1) Chickens are passed through circulating, super-cooled water while still
on the processing line, for initial chilling, then removed and placed in vats or tanks of ice
Chickens are placed immediately into the vats of ice slush.
b. Air chilling by itself is rarely used because of the space required to hang
chickens for chilling and because of excessive shrinkage of the carcasses by the mass
movement of air.
This is a process designed to bring the temperature of the product down to 28F
(-2C). Small amounts of ice crystals form around the skin surface of the thighs and
drumsticks. This is not a frozen state. A common method of processing is to run
several blasts of super-cold air over the product. Poultry items must be maintained at
28o F (-2C) from the factory to the display case. This process is generally used for