Abstract: Method and device for stunning poultry (8a, 8b, 8c, 8d), which poultry are taken into a first chamber (23) by means of a conveyer (2, 6), which chamber contains a first straining gas or gas mixture which is mixed with oxygen, and are subsequently taken into a a second chamber (33) which is essentially separated from the first chamber as regards gas and which contains a second stunning gas or gas mixture for increasing the stunning achieved in the first chamber.

Abstract: 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 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 the course of which the core temperature of the heat remains higher than the temperature at which cold-shortening occurs at the prevailing acidity. During the cooling steps the surface is cooled to such a temperature that the germ counts or decay-causing and pathogenic micro-organisms remain below a predetermined value.