| Popis: |
THE temperature which is used commonly for scalding in the commercial processing of poultry is about 128°F., generally referred to as semi-scalding. Within the last few years there has been a trend toward increasing the temperature to about 140°F., commonly known as sub-scalding, for certain types of poultry products. This higher temperature of scald facilitates the removal of feathers, especially the pin-feathers, thereby reducing substantially the labor required for this operation according to Gwin (1950, 1951, 1952). The relative merits of sub-scalding versus semi-scalding have been discussed by Lineweaver and Klose (1952). In comparison to semi-scalded birds which retain a normal skin appearance, sub-scalded broilers have an altered skin appearance because the rubber fingers of the mechanical pickers remove part or the whole of the outer epidermal portion of the skin. This altered skin surface is more susceptible to dehydration and darkening during processing, storage, and marketing as shown by . . . |
