What temperature do poultry carcasses usually reach before shipment?

In poultry processing, carcasses are typically chilled to a temperature below 4 °C (40 °F) during the initial cooling phase.1

Before shipment, the final temperature of the carcasses is usually about -2 to -1 °C (28 to 30 °F), which is just above the freezing point for poultry. In some instances, this final chilling process may result in a slight crusting on the surface of the meat.2