1. Fresh chicken refers to raw chickens that are immediately cooled with ice water and air-cooled after being slaughtered centrally. During the entire production process, they are always in a cold chain process of 0 to 4 degrees. This kind of This method can effectively prevent the growth and reproduction of microorganisms, which not only helps ensure hygiene and food safety, but also helps control poultry infectious diseases while keeping the meat soft and elastic.

2. Frozen chicken is a frozen product. The slaughtered chicken is quickly cooled to freeze it, and then stored at minus 18 degrees. Although this method suppresses harmful microorganisms and shortens the storage time It is longer, but freezing destroys the tissue of poultry meat and easily leads to the loss of nutrients.

2. There is blood on the knife edge of the fresh chicken, the skin is more elastic, and the body is not open. The frozen chicken was white in color, with no blood on the knife edge and no internal organs.