Scalding Temperature-Time for Broiler

Scalding temperature-time combination for broiler should be:

Correct Answer: 58°C / 1 min

Scalding is the process of immersing birds in hot water to loosen feathers before plucking. For broilers, the standard scalding temperature-time is 58°C for 1 minute.

Scalding Temperature Comparison

• Broiler: 58°C / 1 min (lower temperature because broiler skin is tender)
• Layer: 60°C / 1 min (slightly higher temperature needed to loosen tougher, older skin)

Poultry Processing Steps (in order)

1. Slaughter (Halal with stunning is preferred commercially)
2. Scalding – immersion in hot water to loosen feathers
3. Picking/De-feathering – removal of feathers
4. Singing – passing carcass over blue flame for 5–10 seconds to burn hair-like appendages
5. Eviscerating – removal of internal organs
6. Chilling/Storage – chilled dressed chicken stored at 2°C for up to 7 days

Why Other Options Are Wrong

• 60°C / 1 min → this is the scalding protocol for layers, not broilers.
• 62°C / 1 min → too high for broilers; would damage the skin.
• 65°C / 1 min → excessively high; causes skin tearing and discolouration.