Subcutaneous temperature profile, skin appearance, and picking efficiency of immersion and spray scalded broiler carcasses

USDA, ARS, SAA, Poultry Processing and Meat Quality Research Unit, Russell Research Center, Athens, Georgia 30604, USA. adickens@negia.net

To compare immersion and spray scalding temperature profiles, thermocouples were positioned beneath the skin of broiler carcasses in eight separate locations. The locations were as follows: 1 and 2) the upper left and right breast, 3 and 4) middle of the left and right thigh, 5 and 6) beneath the left and right wing, 7) the lower back above the pygostyle, and 8) the upper back between the wings. Standard immersion scalding at 52 or 56.5 C for 2 min or a prototype spray scalder at 60, 65, or 70 C for 1 min were used to monitor s.c. temperature during scalding. Immersion scalding resulted in an exponential profile with the lower temperature having less temperature deviation for the monitored locations. Among sampling locations, the spray scald temperatures were divergent among locations and the highest temperatures were recorded when thermocouples were within the spray patterns. As with the immersion scalded carcasses, lower temperatures for the spray scalding demonstrated less deviation among the monitored locations and a closer grouping of the final temperatures. The only spray scald temperature tested at which s.c. temperatures approached those of the immersion scalded carcasses was 70 C. Additional carcasses were scalded, picked, and examined for skin appearance and picking efficiency. All carcasses spray scalded for 60 s had a "cooked appearance" when evaluated. When spray scald times were reduced to 30 s, skin appearance improved, but with the exception of the 70 C trial, picking efficiency was poorer.