Scalding

Scalding is the most important part of the dehairing process. If the temperature of the scald is too high, there can be mechanical damage from the dehairing machinery due to skin softening. Also, too hot a scalding temperature and/ or too long a time in the scalding tank has been associated with a higher level of PSE (pale, soft, exudative) meat.

Three type of scalding methods are used:

1. Scalding in a tank of water

2. Scalding by recirculating water sprinkled over the pigs

3. Individual scalding with temperate steam

There has been some debate as to whether water scalding is a clean operation or a contaminating one. That is, can water scalding cause contamination of the meat, or does meat contamination arise primarily by the sticking of the animal? Investigations have proved that neither shelf life nor flavor is affected negatively by the fact that the carcass has been scalded by either water or steam. The debate continues, however, and seems to suggest that scalding with steam will be the preferred option of the future. The problem with steam scalding is that heat transfer can be nonuniform. After scalding, the carcass is dehaired by means of a large number of rotating brushes.

Figure 12. Frame boner layout.

Linear drive (boning head not drawn)

Control cabinet

Pedestal with CCS support Load station

Linear drive (boning head not drawn)

Control cabinet

Knives and ploughs

Figure 13. Loin boner machine.

Operators console

Dual purpose loin/long saddle support

Carriage

Control system cabinet

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