@article{Anghinoni_Hamann_Cansian_Junges_Valduga_Steffens_2019, title={INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE}, volume={31}, url={https://ejfa.me/index.php/journal/article/view/2026}, DOI={10.9755/ejfa.2019.v31.i11.2026}, abstractNote={<p>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 2<sup>3 </sup>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.</p>}, number={11}, journal={Emirates Journal of Food and Agriculture}, author={Anghinoni, Edson and Hamann, Daniele and Cansian, Rogério Luis and Junges, Alexander and Valduga, Eunice and Steffens, Clarice}, year={2019}, month={Nov.}, pages={847–856} }