Why is 26 °F the lowest temperature at which poultry remains fresh?
Below 26 °F, raw poultry products become firm to the touch because much of the free water is changing to ice. At 26 °F, the product surface is still pliable and yields to the thumb when pressed. Most consumers consider a product to be fresh, as opposed to frozen, when it is pliable or when it is not hard to the touch.
