ESSENTIALLY all of the fresh packed eviscerated broilers processed in the United States are initially chilled in slush ice. Most processors hold eviscerated broiler carcasses in slush ice for approximately 1 hour in order that the carcass temperature may be lowered to at least 40°F. The chilled eviscerated carcasses are generally shipped to market packed in crushed ice in order to keep the carcasses in a chilled state and limit dehydration. However, some processors permit carcasses to stay in chill tanks for periods of time longer than necessary for cooling. One reason advanced for this procedure is that the carcasses absorb water thus enhancing their economic value. Cook (1939) found that immersing dressed poultry carcasses in water (45°F.) for 2 hours resulted in a mean gain in weight of 0.22%. Jones (1950) stated that dressed carcasses chilled with slush ice for 2½ hours showed a mean gain in weight of . . .