INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE

  • Edson Anghinoni
  • Daniele Hamann
  • Rogério Luis Cansian
  • Alexander Junges
  • Eunice Valduga
  • Clarice Steffens Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim-RS 99700000, Brazil

Abstract

The processing steps as scalding and de-feathering in the poultry industry have a great impact in meat quality. In this sense, the aim of this work is to evaluate the temperature effect (52, 57 and 62ºC), broiler weight (2.4-2.6, 2.8-3.0 and 3.2- 3.4 kg) and broiler processing line speed (4.000, 6.500 and 9000 broilers/h) of the scalding and de-feathering in the meat quality. An experimental design 23 was employed to evaluate the physical characteristics (absence of torn breast skin, epidermis, feather on wing and uropygium), color (L*, a*, b*), texture profile (hardness, adhesiveness, elasticity, cohesiveness, gumminess, chewiness, and resilience), and pH of broiler breast fillets. The pH did not suffer significant effect (p>0.05) of the variables between the ranges studied. In general, the better meat quality was obtained at 57°C scalding temperature, 3.0-3.2 kg weight and 6500 broilers/h processing line speed. In addition, these conditions are applicable to removal the epidermis, feather on wing and uropygium.

Keywords: scalding, temperature, meat quality, epidermis removal, absence of feathers, broiler
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