Originally posted by BC Breeder:
Is it the stress of the car ride that is reducing the meat quality? The killing method? Or is it the difference in refrigeration times? They use an electical stunner and bleedout, I use decapitation. The licenced facility birds flash cool and go in the freezer the same day they were processed. Mine are cooled slower and sit in the fridge (0.5'C) for 24-48 hours before freezing.

Somewhat along the same lines: does anybody have thoughts as to, in terms of chilling alone (I'm only referring to chilling, not freezing), as to whether it is more desirable (in terms of producing a 'less tough' chicken) to flash chill, or chill over 24-48 hours?