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Freezing is one of the most effective methods for preserving poultry meat and ensuring its safety, quality, and extended shelf life. The process involves lowering the temperature of poultry meat to below the freezing point of water, typically around –18°C or lower, which inhibits the growth of spoilage microorganisms and pathogenic bacteria. By converting the water present in the muscle tissue into ___ ________ ________ ___ ____ ___ __________ ________ ________ _________.
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