Smart Chicken introduced the original European Air Chill Technology to the United States in 1998. True air chilling produces a superior product because the process eliminates water absorption and cross contamination. Being the first, we feel obligated to define the Air-Chilled Difference to our retailers and consumers. There are no USDA or FSIS definitions of “air chilled.” Some processors who use water immersion or water spray in their chilling process are now claiming their product is air chilled.
There are several methods that are used to cool poultry in the United States:
- Communal immersion chilling by submersion in cold water or an ice-water mix which is typical of 99% of the industry.
- Modified air chilling, which utilizes both immersion (or spray) and cold air.
- Evaporative air chilling, using brief cold-air blast and water mist.
- Dry-air chilling using circulating pure cold air with no water added, which is the original air chill process.
Many claim their product is air chilled; giving you the impression that they use the same process that was introduced by Smart Chicken®. This misrepresentation by some in the marketplace is confusing and is demeaning to the “true” process. Product labeled “air-chilled” which was immersed or sprayed in the chilling process has none of the advantages of Smart Chicken’s true air chill.
If you are still in doubt, we encourage you to contact the processor and ask if ANY of their chilling process involves immersion, spraying or other enhancement of the product with water? If so…it is not air chilled.
Here are some facts
that will
help you identify and
Know the Air-Chilled Difference®:
If so, the product is not Air Chilled!
– Smart Chicken® never adds water.
If so, the product is not Air Chilled!
– Smart Chicken® may only have a trace
of natural juices.
