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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How to Cite
Anghinoni, E., D. Hamann, R. L. Cansian, A. Junges, E. Valduga, and C. Steffens. “INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE”. Emirates Journal of Food and Agriculture, Vol. 31, no. 11, Nov. 2019, pp. 847-56, doi:https://doi.org/10.9755/ejfa.2019.v31.i11.2026. Accessed 6 June 2020.
Section
Research Article