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In poultry processing, chilling is not just a procedural step—it’s a vital component of ensuring food safety, quality, and compliance with health standards. The methods used to chill poultry directly impact its texture, flavor, and market suitability, whether fresh or frozen.

In the Middle East, poultry processing is a critical industry shaped by religious values, cultural expectations, and modern consumer demands. At the heart of this sector lies Halal killing practices, a cornerstone for ensuring ethical treatment and high-quality poultry products.

Efficiency in a poultry slaughterhouse or processing plant is about more than just having the right equipment. Each stage, from the arrival of chickens to final packaging, is interconnected. A problem in one area, such as the killing stage, can cascade down the line, impacting scalding, plucking, and beyond.