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hard-chilled

hard-chilled
 adj.— «Today, however, poultry may be labeled “fresh” as long as its internal temperature does not go below 26 F. Defying all common sense, the U.S. Department of Agriculture permits this subterfuge. The term for a frozen-solid, “fresh” chicken at 26 degrees is “hard-chilled.” Ask your butcher if the chicken or turkey came in “hard-chilled.” If so, treat it as you would any previously frozen meat by using it as quickly as possible. Do NOT refreeze).» —“Terms to know” Mail Tribune (Medford, Oregon) Sept. 20, 2006. (source: Double-Tongued Dictionary)

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