It is worth remembering that logistics is not only about transport, but also storage and control. Optimisation of logistics begins immediately after slaughter. The cooling process is carried out using one of the three methods: air, air and spray or immersion method. After slaughter and cleaning, poultry meat undergoes the process of maturing at low temperature. This process must take at least 4 hours. In addition, this process guarantees the desired tenderness and palatability. The meat also undergoes a detailed organoleptic inspection, consisting of an assessment of the smell, colour and any anomalies such as haemorrhages or DPM (deep pectoral myopathy). Then the freezing process takes place. In the EU, processors accelerate that process to produce high quality meat – the faster the freezing, the smaller the ice crystals in the product and the better the quality of the product after defrosting. Some plants are testing innovative solutions such as the use of liquid nitrogen or guns firing an optimized mixture of ice and water to inhibit microbiological activity in the skin pores more quickly.
Frozen carcass are assigned to one of two commercial categories – A or B. Class A carcass means that the product is free from fractures, damage, bruises or redness in the relevant parts of the carcass. More fattening is only allowed for boiling fowl, adult ducks and young geese. The use of different commercial classes significantly simplifies trade processes and unification of logistics units.