Compared to meat, chicken, and fish, slaughtered meat is easy to store and process, and it is durable. However, cooling and storing slaughtered meat is crucial to prevent burning and maintain freshness for a long time. After slaughter, the carcass should be weighed and cooled to ensure less than 2% waste. Conversely, discoloration or bruising on the skin of the meat can reduce its market value. Therefore, properly designing the cooling system and capacity is crucial.

Another important issue is the time it takes for slaughtered meat to remain fresh. If meat is removed from the carcass, cut into portions, vacuum-packed, and refrigerated without freezing, it can be kept fresh for up to 60 days.