=+11.19 ▼ Techniques for processing poultry were examined in the article “Texture Profiles of Canned Boned Chicken as Affected by Chilling-Aging Times” (Poultry Science [1994]: 1475–1478). Whole chickens were chilled 0, 2, 8, or 24 hours before being cooked and canned. To determine whether the chilling time affected the texture of