The cooling process prevents the growth of pathogenic bacteria that cause many food poisoning and prolongs the shelf life of the product by delaying the growth of psychrophilic bacteria.
With the decrease in the carcass temperature, the growth and reproduction rate of microorganisms decreases, the activities of protein and fat breakdown enzymes decrease and as a result, the quality and healthy life of the meat during storage and marketing is prolonged. Whether it is the product to be marketed or the product to be frozen, cleaned poultry meat is immediately cooled to 4 degrees or less.
The carcass temperature, which is 35-40 degrees after cutting, should be kept at the same temperature after cooling to 4 degrees until freezing or another process is applied.
When air is used for cooling poultry meat, adequate blood flow is important to prevent discoloration during cooling.
In the air cooling method, the midpoint temperature of the carcass is cooled down to 0 degrees.
Keeping the temperature of the cooling medium at -0.5 degrees is sufficient to provide cooling.
During cooling, the relative humidity is tried to be kept at 0 or close.
Keeping the relative humidity high is done to reduce the moisture loss during cooling.
In a still air environment, the chilling of the carcasses is completed in 12-16 hours depending on the type, weight, gender and age.