When purchasing poultry meat, you may wonder which is the best way to maintain its quality and freshness: freezing or refrigeration? In this article, we will discuss the difference between freezing and refrigeration and which is the best option for maintaining the quality of poultry meat.

Cooling: Freshness first

Chilling is the process of preserving poultry meat at temperatures that are low but above freezing, usually between 0°C and 4°C. This method keeps the meat fresh for a short period of time, making it ideal for consumption within a few days of purchase. The main advantage of refrigeration is that the meat retains its natural texture and fresh flavour without the need for additional thawing time.

Freezing: A Long-Term Option

On the other hand, freezing preserves poultry meat at sub-zero temperatures, which stops bacteria from circulating and greatly extends the shelf life of the meat. Frozen poultry meat can remain in good condition for several months. However, it may take time to thaw the meat before cooking, and its texture may change slightly after freezing.

When to choose refrigeration and when to choose freezing?

The choice between refrigeration and freezing depends on when you plan to consume the meat. If you plan to use the poultry within a few days, refrigeration is the best option to maintain freshness and flavor. However, if you want to store the meat for a longer period, freezing is the best option while maintaining the quality of the meat. Ultimately, whether you choose to refrigerate or freeze, you must ensure that the meat is stored in the right conditions to ensure its safety and quality. Always keep track of the expiration date and follow proper storage guidelines to maintain the quality of your poultry meat.