J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1975. 41:1291-1297.
© 1975 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Mowafy, M.
Right arrow Articles by Cassens, R. G.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Mowafy, M.
Right arrow Articles by Cassens, R. G.

Comparative Study on Different Scalding Methods and Their Effect on the Quality of Pig Skin1

M. Mowafy and R. G. Cassens2

University of Wisconsin-Madison, WI 53706

Abstract

The effects of several scalding methods were studied. Skin strips from pigs were obtained immediately after exsanguination and were scalded in five different media at 56, 58 and 60 C for 2, 4, 6 and 8 minutes. Upon completion of scalding, the plucking force of hairs was determined. Skin samples were also procured and processed for microscopic studies. The use of different scalding media did not significantly affect the plucking force or the microstructure of the skin. Plucking force, however, significantly decreased as both scalding time and temperature increased. The use of sodium borohydride (a common depilator) aided in the faster sloughing off of the stratum corneum at relatively low temperatures.

Scalding at temperatures higher than 58 C for periods longer than 6 min had, generally, a detrimental effect on the skin quality. Severe loss of the grain layer and a disintegration of the hair shafts inside their follicles were noticed when samples were over-scaled. According to the microscopic observations on skin strips scalded at 60 C for 4 min (recommended by the American Meat Institute Foundation), the samples were considered overscalded.

Footnotes

1 Research supported by the College of Agricultural and Life Sciences, University of Wisconsin, Madison and by a grant from the American Meat Institute Foundation. Muscle Biology Manuscript No. 81.

2 Department of Meat and Animal Science.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1975 by the American Society of Animal Science.