With the time to market so short, local chicken only needs to be refrigerated (to around 1 oC) rather than deep frozen (to below -18 oC), maintaining the suppleness and smoothness of the skin and ensuring the meat is still tender. Imported chicken, however, has skin that looks broken, pale, and dull, and the meat is less tender.
和賞味期短、只需低溫冷藏（1 ℃以下）的國產雞肉外觀粉嫩、光滑，肉質富有彈性相較，進口冷凍（- 18 ℃以下）雞肉的賣相較差，雞皮看起來有皺摺、慘白、不透明、不光滑，雞肉觸摸起來也沒有彈性。