The primary objective of chilling poultry is to reduce microbial growth to a level that will maximise both food safety and shelf life. This has been accepted as a processing step in the preservation for many food commodities for numerous years.
Two most common methods of chilling broilers are immersion chilling, in which the product is immersed in chilled water. Secondly, it is the air chilling method where carcasses are misted in water in a room circulating chilled air. Immersion chilling is most frequently used in US, whereas air chilling is widely used in Europe, Brazil and Canada.
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