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| Effects of Different Scalding Temperatures on the Feather Removal Effect and Quality of White-Feathered Broilers |
| CHANG Guangqiang, ZHANG Mingcheng, LI Yang, QI Yuxia, LI Hongyu, MIN Chengjun, FENG Miao, ZHENG Duoduo, LIU Dengyong |
| 1. Meat Innovation Center of Liaoning Province, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Shenyang Huamei Food Co. Ltd., Shenyang 110131, China; 3. Beijing Ershang Meat Food Group Co. Ltd., Beijing 101100, China |
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Abstract To investigate the effect of scalding temperature on the feather removal effect and quality of white-feathered broilers, 1 200 42-day-old white-feathered broilers reared under the same conditions were randomly divided into 4 groups, which were scalded at 58, 60, 62 and 64 ℃ for 120 s, respectively. Feather adhesion, feather removal rate, damage rate and chicken breast color, drip loss rate, shear force, water content and distribution were measured. The results showed that there was no significant difference in feather adhesion on the breast, back or main feathers between the 62 and 64 ℃ treatment groups (P > 0.05). There were no significant differences in the feather removal rate among the 60, 62 and 64 ℃ treatment groups (P > 0.05). However, the claw breakage rate and shear force in the 64 ℃ treatment group were significantly higher than those of the other three groups (P < 0.05). Compared with the non-scalded group, the brightness value of breast meat increased significantly with the rise in scalding temperature (P < 0.05), and the water content declined significantly (P < 0.05). There were no significant differences in drip loss rate among the 58, 60 and 62 ℃ treatment groups (P > 0.05). In sensory evaluation, the 62 ℃ treatment group had the highest overall sensory score. Overall, scalding at 62 ℃ for 120 s is conducive to improving feather removal effect and enhancing chicken meat quality.
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2025, Vol. 39 
