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

To compare immersion and spray scalding temperature profiles, thermocouples were positioned beneath the skin of broiler carcasses in eight separate lo cations. The locations were as follows: 1 and 2) the upper left and right b reast, 3 and 4) middle of the left and right thigh, 5 and 6) beneath the le ft 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 m in or a prototype spray scalder at 60, 65, or 70 C for 1 min were used to m onitor s.c. temperature during scalding. Immersion scalding resulted in an exponential profile with the lower temperature having less temperature devi ation for the monitored locations. Among sampling locations, the spray scal d temperatures were divergent among locations and the highest temperatures were recorded when thermocouples were within the spray patterns. As with th e immersion scalded carcasses, lower temperatures for the spray scalding de monstrated less deviation among the monitored locations and a closer groupi ng of the final temperatures. The only spray scald temperature tested at wh ich s.c. temperatures approached those of the immersion scalded carcasses w as 70 C. Additional carcasses were scalded, picked, and examined for skin a ppearance and picking efficiency. All carcasses spray scalded for 60 s had a "cooked appearance" when evaluated. When spray scald times were reduced t o 30 s, skin appearance improved, but with the exception of the 70 C trial, picking efficiency was poorer.