The cooling process in cold rooms prevents the reproduction of pathogenic bacteria that cause food poisoning and prolongs the shelf life of the product by delaying the proliferation of psychrophilic bacteria.
As the temperature of the carcass decreases, the growth and reproduction rates of microorganisms decrease and the activities of protein and fat-breaking enzymes also decrease, and as a result, the quality and healthy life of meat during storage and marketing increases. Therefore, whether it is the product to be marketed or the product to be frozen, cleaned poultry meat is immediately cooled to a temperature of 4 degrees or lower. They must be kept in properly maintained cold rooms.
After cutting, the carcass temperature, which is 35-40 degrees after cooling, should be preserved after cooling to 4 degrees until freezing or another process is applied.
When the air is used in the cooling of poultry meats, it is important to have sufficient blood flow to prevent discoloration during cooling.
In the air cooling process, the carcass is cooled until the midpoint temperature drops to 0 degrees in a cold room.
Keeping the temperature of the cooling environment at -0.5 degrees is sufficient to ensure cooling.
During cooling, the relative humidity is kept at or near 0.
Keeping the relative humidity high is done to reduce the moisture loss during cooling
ICooling of carcasses in a calm air environment is completed in 12-16 hours according to type, weight, sex, and age.