What primary benefit does Air Chilling provide over Water Chilling for raw chicken processing?

Air-chilled chicken loses less water weight during processing, resulting in better texture and less shrinkage when cooked.

The text specifies that the difference between air chilling and water chilling directly impacts the final product's structural integrity after cooking. Water-chilled poultry absorbs excess water during the processing stage. When this meat is subsequently cooked, that absorbed water turns to steam and is expelled, leading to significant shrinkage and potentially a less desirable texture. Air-chilled chicken, having avoided this water absorption, retains more of its natural weight and moisture structure throughout the cooking process, yielding a better texture and minimizing the volume loss typically seen in other methods.