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Chicken
 
6. Scalding & defeathering

The dead birds are lowered into troughs of scalding water, where the temperature can reach 128 degrees. The birds circulate there for about 2½ minutes while the hot water helps loosen their feathers. The birds then pass through a rubber-fingered machine that helps pull the feathers out. A flame singes away any remaining hair. (6 of 14)


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Source: Perdue Farms Inc.  Reporting by Brenna Maloney,
photographs by Frank Johnston, graphic by Laura Stanton–The Washington Post

© 1999 The Washington Post Company