why do people age their chicken before packaging it?

[pattgal]

why do people age their chicken before packaging it? ive heard of some people putting them in fridges for 24 hours or on ice
Does it make the meat better in any way? what exactly does it do?
im new at this thanks

 

[mike67909]

aging them allows the muscles to lose the rigor so they aren't as tough.

 

[jaku]

It also helps break the tissue down a little bit, especially if you add some salt to the water, and pulls blood from the meat.

 

[Beekissed]

I don't use water or brine on mine and I've found there is a huge difference between freezing immediately after processing~seems the right thing to do to insure freshness, huh?~and with aging for a couple of days in the fridge. While processing, my chickens go immediately on ice, then are detailed in the kitchen sink but still not soaked in water at that point, then placed in the fridge for 48 hours before packaging and freezing.

I don't know the exact chemical change in the muscle fiber, but it relaxes it and makes for a much more tender piece of meat. I've never needed to brine or soak, as I feel the blood flavors the meat well and I don't like a soggy piece of meat.