Method and device for preserving the meat of a slaughtered bird

摘要

Method and device for preserving the meat of a slaughtered bird or a part thereof, in which the bird or the part thereof is firstly cooled in cooling zone (13) in a short time until the core temperature of the meat is lower than the temperature at which heat-shortening occurs at the prevailing acidity; and next the bird or the part thereof is cooled further in cooling zone (14), in the course of which the core temperature of the meat remains higher than the temperature at which cold-shortening occurs at the prevailing acidity. During the cooling steps the surface of the bird or part thereof is cooled to such a temperature that the germ counts of decay-causing and pathogenic micro-organisms remain below a predetermined value.