I usually put meat type trash whether fresh or cooked in a plastic grocery bag and tie a knot in it and put it in the freezer until trash day. I do the same with fish guts when I clean fish. In the cooler months, starting about now, I just put it right in the outside garbage can.
I also saw the older posts about chlorine and peroxyacetic acid used in poultry processing. That is accurate, all processing plants that I am aware of use one or the other in processing. I have worked with both. The plants have to meet USDA guidelines for salmonella contamination. As I recall the limit is <10% positive. Most people are unaware of that. However most people don't understand that chickens and turkey have a really high rate of contamination whether it's a backyard flock or a commercial flock. Sort of weird but ducks rarely carry salmonella. The allowable chlorine level in chill tank water is 50 ppm and I believe the PAA limit is 5 ppm. We also did a lot of testing and research on microbial control by just lowering the pH. It does work but there are some issues with how it affects the carcass of the bird in terms of discoloring on wing tips and such. It's an aesthetic thing that consumers don't like, so it's a bit tricky. I have spent thousands of hours in processing plants working with them on anti-microbial interventions. Producers also apply interventions on the live production end to reduce bacterial loads coming into the plants though that is a newer thing and not really common yet.