Comparative Study on Different Scalding Methods and Their Effect on the Quality of Pig Skin

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Abstract
The effects of several scalding methods were studied. Skin strips from pigs were obtained immediately after exsanguination and were scalded in five different media at 56, 58 and 60 C for 2, 4, 6 and 8 minutes. Upon completion of scalding, the plucking force of hairs was determined. Skin samples were also procured and processed for microscopic studies. The use of different scalding media did not significantly affect the plucking force or the microstructure of the skin. Plucking force, however, significantly decreased as both scalding time and temperature increased. The use of sodium borohydride (a common depilator) aided in the faster sloughing off of the stratum corneum at relatively low temperatures. Scalding at temperatures higher than 58 C for periods longer than 6 min had, generally, a detrimental effect on the skin quality. Severe loss of the grain layer and a disintegration of the hair shafts inside their follicles were noticed when samples were over-scaled. According to the microscopic observations on skin strips scalded at 60 C for 4 min (recommended by the American Meat Institute Foundation), the samples were considered overscalded. Copyright © 1975. American Society of Animal Science. Copyright 1975 by American Society of Animal Science.

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