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Methods include immersion in tanks of hot water or spraying with steam. The scalding may be hard or soft, in which the temperature or duration is varied. A hard scald of 58 °C (136.4 °F) for 2.5 minutes will remove the epidermis of poultry; this is commonly used for carcasses that will be frozen, so that their appearance is white and attractive.
The first stage separates the liquid water and fat mixture from the solids. The second stage further separates the fat from the water. The solids may be used in food products, pet foods, etc., depending on the original materials. The separated fat may be used in food products, or if in surplus, may be diverted to soap making operations.
Scalding is a type of thermal burn caused by boiling water and steam, commonly suffered by children. Scalds are commonly caused by accidental spilling of hot liquids, having water temperature too high for baths and showers, steam from boiling water or heated food, or getting splattered by hot cooking oil. [4]
The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees
Two conflicting safety issues affect water heater temperature—the risk of scalding from excessively hot water greater than 55 °C (131 °F), and the risk of incubating bacteria colonies, particularly Legionella, in water that is not hot enough to kill them. Both risks are potentially life-threatening and are balanced by setting the water ...
A thermostatic mixing valve (TMV) is a valve that blends hot water with cold water to ensure constant, safe shower and bath outlet temperatures to prevent scalding. The storage of water at high temperature removes one possible breeding ground for Legionella; the use of a thermostat, rather than a static mixing valve, provides increased safety ...
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In industrial slaughterhouses, chickens are killed prior to scalding by being passed through an electrified water-bath while shackled. [10] Gaseous (carbon dioxide) This method can be used for sheep, calves and swine. The animal is asphyxiated by the use of CO 2 gas before being killed. In several countries, CO 2 stunning is mainly used on pigs.
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