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

• Published in: Emirates journal of food and agriculture 2019-11, Vol.31 (11), p.847-856
• Main Authors: Anghinoni, Edson, Hamann, Daniele, Cansian, Rogério Luis, Junges, Alexander, Valduga, Eunice, Steffens, Clarice
• Format: Article
• Language: English
• Subjects: Automation; Carcasses; Conveyor lines; Design of experiments; Epidermis; Experimental design; Feathers; Food; Industrial equipment; Meat; Meat processing; Meat quality; pH effects; Physical characteristics; Physical properties; Poultry; Product quality; Temperature effects; Weight
• ISSN: 2079-052X; 2079-0538
• DOI: 10.9755/ejfa.2019.v31.i11.2026

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.