In order to maintain the quality of meat and poultry products during processing, internal poultry products need to be cooled at all parts of the process. Some production processes use frozen water, while others require ice to cool them more quickly. 

Processing requirements: Reducing the temperature of poultry as soon as possible through initial processing can delay microbial growth and reduce spoilage. Both increase shelf life and freshness. This goal can be achieved by freezing water and ice.