Scalding Temperature-Time for Layer

Correct Answer: 60°C / 1 min

For layers (older birds with tougher skin), the scalding temperature-time combination is 60°C for 1 minute. A slightly higher temperature than broilers is needed because layers have denser, tougher feather follicles.

Scalding Temperature Comparison

• Broiler: 58°C / 1 min
• Layer: 60°C / 1 min ✔

Types of Scalding

• Soft/Slack scalding: 50–54°C, used when the skin is to be kept intact (e.g., New York dressed birds).
• Semi-scalding: 58–60°C (the standard commercial range).
• Hard/Subscalding: 65–68°C, used for waterfowl (ducks, geese) where feathers are harder to remove.

Why Other Options Are Wrong

• 58°C / 1 min → this is for broilers, not layers.
• 62°C / 1 min → exceeds required temperature; may damage skin quality.
• 65°C / 1 min → hard scalding range; used for waterfowl, not layers.