How does scalding temperature affect the skin colour of processed poultry?

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In poultry processing, the temperature of the scalding tank is a critical factor in determining the final skin color of the bird:

Soft-scald (approx. 50 °C or 122 °F): This lower temperature is used when the retention of the natural yellow skin color is desired.
Higher scald temperatures: Using higher heat results in the removal of the yellow pellicle (the outer layer of the skin), which produces a white-skinned bird.

While these temperatures are carefully controlled for chickens, turkeys and spent hens are typically processed at higher temperatures ranging from 59 to 60 °C (138 to 140 °F).1