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The specific effects of chilling and freezing are meat tenderness and texture, drip production, meat colour and appearance and odor and flavor.hilling and freezing of meat and its effect on meat quality, Improving the sensory and nutritional quality of fresh meat University of Bristol, UK, Woodhead Publishing Limited.
If the meat is frozen, it is going to take a lot longer for the internal temperature to rise that high, so the outside of the bird will be somewhat overcooked (compared to roasting a thawed bird). That meat will be much tougher than it would be otherwise.