History of domesticating chickens goes back to 2,000 B.C. According to historical records, it is estimated that the first ancestors of today’s chickens lived in Southeast Asia. Chickens become a cooled (at 0 °C to 4 °C) and packaged product in just 2,5-3 hours after they are slaughtered in chicken processing facilities. Some of these chickens are sent to cold storage after passing through the quality control. Some of them are packed in bags. And the remaining part is sent to the cutting and further processing for product diversification. Chicken meat is more prone to spoilage compared to red meat. Therefore, storing temperature and microorganism content at the beginning of the storing have a direct influence on the quality meat. Chicken can be stored as fresh and frozen. Fresh products are distributed to stores as cooled at 0°C to 4°C with the two weeks shelf life without the use of the cold chain. The shelf life of frozen products varies between 6 to 24 months depending on the storing temperature and whether they are carcass or chunks of meat. Freezing is carried out in quick freezing rooms at minus -35/-40°C, and frozen products should be kept in rooms with a fixed temperature of minus 18°C.