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scalding

   Also found in: Dictionary/thesaurus, Wikipedia 0.46 sec.
scalding
plunging of pig or poultry carcasses into very hot water to facilitate scraping and dehairing and plucking. Chicken scalding water is 130°F for broilers (larger birds higher) applied for 1 to 2 minutes. Modern pig abattoirs use steam at 144 to 147°F for about 3 minutes. This avoids overheating the carcasses.
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