AP-42 Food – Meat & Poultry Processing AP-44 20110518 Application Profile: Meat & Poultry Processing In the Food industry, processing of meats & poultry requires heat and significant amounts of hot water for many of the process & cleaning applications throughout the plant. • De-hiding - Meat producers use a combination of scalding and de-hair to prepare for evisceration. Carcasses are immersed in the tank that is filled with water at 136 to 140°F. The carcasses will be turned to ensure even scalding during the 4-41/2 minute cycle. The water temperature is critical, because high temperatures degrade the meat and can excessively soften the skin, which can lead to tissue damage from subsequent handling. Low temperatures lead to excessive immersion times or difficul

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