Chillcuring
Chillcuring

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„Chillcuring“

Chillcuring is a method of preserving food through chilling, which is done by storing it at temperatures below 40°F (4°C). This method of food preservation is used to slow down the growth of microorganisms, decrease enzymatic activity, and delay ripening. Chillcuring can extend the shelf life of a variety of products, including meats, seafood, fruits and vegetables.