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.