As Hwang explains, chicken is best enjoyed within 72 hours of slaughter, before the meat begins to toughen up, and while the adenosine triphosphate in the meat has just begun to react, giving the chicken a more distinctive flavor.
黃英豪指出，雞隻屠宰後 72 小時的「解僵期」內，肌肉中的腺嘌呤核甘三磷酸（ATP）會轉化，使肉質更為甜美，這就是所謂的「黃金賞味期」。