How does scalding make poultry feathers easier to remove?

In poultry processing, scalding is a critical step that follows the bleeding process. Birds are passed through tanks of hot water, which serves to soften the skin. This softening process loosens the follicles, making the feathers significantly easier to remove during the subsequent picking stage.1

The temperature of the water is carefully regulated based on the desired appearance of the final product:

• Soft-scald (approx. 50 °C or 122 °F): Used when the processor wants to retain the bird's natural yellow skin color.1
• Higher temperatures: Used when a white bird is preferred, as the heat removes the yellow pellicle. Turkeys and spent hens typically require higher temperatures, ranging from 59 to 60 °C (138 to 140 °F), to effectively loosen their feathers.1