Abattoir Practices and Animal Products Technology

SCALDING

• The scalding water should register (60–64⁰C).
• This should be checked with the thermometer and the finger test.
• Hog is kept moving in the scalding water until hair gets pulled out easily, usually for 4-5 minutes, then removed and scraped with bell scraper, or mechanical scraper.
• All dewclaws and toe nails should be removed.
• Carcass is washed down with hot water and shaved off all remaining hair while on cambering table.
• The tendons attached to the gambrel are loosened and hung on hog trolley.