Chicken cold storage is one of the fields of activity where Highend produces solutions professionally, as in all kinds of agricultural and animal food.

Chicken meat and its products are suitable environments for microorganisms to develop and multiply. Such foods are easily spoiled as a result of microbial development, as they are rich in high moisture content, nitrogenous nutrients, minerals and other growth factors, as well as containing a certain amount of fermentable carbohydrates (glycogen) and their pH values are suitable for the development of many microorganisms. Under normal conditions, few or no microorganisms can be found in the inner tissue of healthy chicken meat. However, chicken meat is exposed to significant external microbial contamination during slaughter, swimming, shredding, transportation, storage and processing. In particular, microorganism contamination is due to the fact that the processes applied after slaughter are not clean and correct.

The cooling stage in the slaughtering process of poultry is one of the most important steps affecting the growth of microorganisms and meat quality. Reducing the carcass temperatures with the cooling process delays the biochemical reactions, prevents the growth of microorganisms and prolongs the shelf life of the meat. It has been stated that the carcass cooling process is effective on the development of post-slaughter biochemical reactions that affect the appearance, water holding capacity, palatability, tenderness and shelf life of poultry meat.

During the slaughter process, the ability to prevent microbial growth in the carcass depends on the rapid cooling of the meat. The carcass temperature should be lowered to 4.4°C within 4 hours of evisceration. While the cooling time of the carcasses is one of the critical parameters of the cooling systems, in parallel with this, the rapid and short reduction of the carcass temperature also affects the development of microorganisms, which is one of the quality parameters of the meat. Water and air cooling methods are widely used in order to cool the carcasses during the slaughter of broilers in slaughterhouses. In addition to these, the evaporative cooling method is among the effective cooling methods. While reducing the carcass temperature with the water cooling method is widely used in the United States, the cold air circulation cooling method is applied in Europe, Canada and our country.

In the cooling phase of poultry carcasses, regardless of the cooling method, priority is given to microbial development for the health and safety of the product and its shelf life in the market. At Frigobien, systems are being developed where cooling methods are more effective for the quality of meat, more economical, control microbial growth and adapt to changing temperatures without reducing the quality of the product. Businesses prefer short-time cooling, healthy, minimum weight loss, low energy consumption and low cost cooling method. We are ready to offer you the best as we know this best.