The Effect of Scalding Conditions on the Xanthophyll Content and Color of Broiler Skin

Extended exposure of the breast skin and feather tract to scald water at various temperatures was studied. The xanthophyll content was determined using acetone extraction followed by spectrophotometry. The color was determined with a color difference meter. Carcasses exposed to the scald water for 60, 120 or 180 seconds at 54, 57 or 60° C. had no change in either xanthophyll content or color of the breast skin and feather tract attributable to length of exposure at each temperature. “The effect of temperature was determined and when increased above 54° C., a reduction of yellow color and xanthophyll content of the skin occurred. Reduction in yellow color and increased redness of feather tract was detected when the temperature was increased. Exposure to scald water for 180 to 240 seconds produced no difference in yellow color of the skin at either 50, 52 or 54° C. Xanthophyll content of skin decreased as the exposure time increased from 180 to 240 seconds at 50° C. The length of exposure produced no changes in the feather tract. An increase in temperature from 50 to 52° C. produced a decrease in xanthophyll but no detectable change of the yellow color in the skin and feather tract. A decrease in xanthophyll and yellow skin color attributable to length of exposure occurred at 55° C. when exposure time was increased from 60 to 120 seconds. No effect of exposure time was found when scalded for 60, 120 or 240 seconds at 52° C. A decrease in xanthophyll content and yellow color of the skin attributable to an increase in temperature from 52 to 55° C. was found.