The effect of scalding on subcutaneous and ham temperatures and ultimate pork quality.

Scalding of pig carcasses (n = 34) at 60°C for a period of at least 5·5 to 7·5 min gave satisfactory dehairing results, with the exception of autumn hair for which a longer period (9 mins) was required. Temperature curves were recorded for a subcutaneous position in the ham (n = 26) between the rind and the underlying fat layer. These showed a curve starting at about 30·8°C and increasing to an asymptotic value of 53°C during scalding. Results of calculations with a finite element model of a flat layer of muscle covered with a layer of 1·0 cm fat broadly showed the same temperature increase at about 0·5 cm below the surface as the actual values measured. Immediately after dehairing, about 1·5 mins after finishing scalding, the subcutaneous temperature had already dropped to 46·1 ± 3·0°C, which was considerably higher than the muscle temperature at the same position at a depth of 5 cm under the skin (40·6°C). The heat removal and temperatures during the cooling period after scalding were also calculated. It can be concluded that the increase in temperature due to scalding has only a minor influence on muscle temperature and that meat quality (pH, FOP) is not affected.