An article published by Tianjin Food Safety Network introduced the differences between frozen chicken and chilled chicken. Frozen chicken is made by rapidly cooling slaughtered chickens to freeze them and then storing them at -18 ℃. Chilled chicken is produced by cooling slaughtered chickens to 0℃-4℃ through methods such as ice water or air cooling, and maintaining this temperature throughout the subsequent processes. The article points out that chilled chicken is superior to frozen chicken in terms of nutrition and taste. This is because during the freezing and thawing process of frozen chicken, the cell structure is damaged, which leads to nutrient loss and a deterioration in taste. In contrast, chilled chicken can retain most of its nutrients and has a softer texture. Meanwhile, chilled chicken is also more guaranteed in terms of safety and hygiene. From raw material quarantine to sales, it is always under strict monitoring throughout the entire process, which can effectively inhibit the growth and reproduction of microorganisms.