EFRC Chickens are air chilled and not water chilled to ensure superior quality meat. Chilling is an important step in the processing of poultry carcasses and serves to reduce the microbes that are naturally present in the intestines of chickens. This ensures product safety to all consumers.
Studies have shown that there are vast differences in terms of quality and moisture loss between the two chilling methods most generally used in the poultry industry (air vs water immersion chilling).
At EFRC, air chilling is the only method we use as it is our belief that this method produces the best quality chicken in terms of organoleptic properties and microbiological safety. This method does not allow for the absorption of any moisture during the chilling process and better cooking yields can be observed.