What You Need to Know
Rapid chilling to −18°C or below induces differential contraction between collagen-rich bone (brittle) and muscle (elastic), allowing fractures along epiphyseal plates. Ice crystal formation weakens periosteum adhesion.
Preserves meat integrity for boneless cuts like airline chicken breasts or stuffed thighs.
Key Parameters
Temperature
-18°C
-25°C - -12°C
Time
3h (standard chicken)
2h (cornish hens) - 6h (turkey legs)
Equipment
Blast chillerBoning knifeInsulated gloves
Steps
- 1.
Cryo-boned ballotine (French technique adaptation): Enables seamless stuffing of whole deboned birds
The Science
Primary Reaction
Thermal stress fracturing