As Hwang explains, when the water molecules between the cells in the meat freeze, they crystallize, and these ice crystals can damage the cells, leading to a loss of cellular fluid. This gives imported chicken its stringiness and changes its flavor and texture.
黃英豪指出，細胞之間的水分子在冷凍時，會形成多角型的冰晶，冰晶在解凍的過程中會刺傷細胞，導致細胞水分流失，因此進口雞肉吃起來「柴柴」（粗粗乾乾）的，口感、風味都不佳。