The carcasses of beef, poultry and pigs are commonly scalded after slaughter to facilitate the removal of feathers and hair.
 Methods including immersion in tanks of hot water or spraying with steam.
 The scalding may either 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, and this is commonly used for carcasses that will be frozen so that their appearance is white and attractive.
The carcasses of beef, poultry and pigs are commonly scalded after slaughter to facilitate the removal of feathers and hair.  Methods including immersion in tanks of hot water or spraying with steam.  The scalding may either 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, and this is commonly used for carcasses that will be frozen so that their appearance is white and attractive.
Scalding