Abstract: An apparatus, configured and adapted for scalding slaughtered poultry, includes a scalding tank, which is open at the top, for receiving and for holding a liquid scalding medium, and a transport means, arranged above the scalding tank, for transporting the poultry in a hanging manner within the scalding tank along a scalding channel formed of a plurality of scalding channel sections from an input region to an output region. There is formed beneath the scalding channel a receiving compartment for scalding medium. There is arranged inside the receiving compartment at least one pump device as a turbulence-generating body for forming a pressure chamber which acts along the entire scalding channel. A corresponding method is also provided.

Abstract: The invention relates to decontaminating meat by locating a body of meat (10) within a chamber (15), providing a volume (25) of decontaminating water (27) sufficient to fill the chamber (15) and immerse the body of meat; supplying the decontaminating water (27) at e.g. 80.degree. C. to the chamber at multiple inlet point (31-34) accompanied by substantial turbulence as it fills the chamber (15) and discharging the decontaminating water from the chamber (15) after the body of meat (10) has been decontaminated (e.g. after ten seconds). The volume of decontaminating water (27) is provided in an elevated vessel (26) connected to the chamber (15) through a supply passage (30) of relatively large flow area.

Abstract: A poultry scalding tank has one wall with a lateral pocket that receives the breast of the bird suspended by the feet from a shackle conveyor running above the tank. The top of the pocket produces a force normal to the breast upon contact, which force has a downward component sufficient to overcome buoyancy forces that tend to raise portions of the bird out of the water. Air injector heads disposed below the path of the bird, and offset away from the breast side thereof, agitate the scalding water to penetrate the feathers. A more thorough and even scalding results.

Abstract: A poultry scalding tank has one wall with a lateral pocket that receives the breast of the bird suspended by the feet from a shackle conveyor running above the tank. The top of the pocket produces a force normal to the breast upon contact, which force has a downward component sufficient to overcome buoyancy forces that tend to raise portions of the bird out of the water. A more thorough and even scalding results.