title: Effect of singeing on the texture and histological appearance of pig skin.
abstract: Singeing of pigs is a necessary process in the manufacture of Wiltshire bacon, but it is a very energy-demanding process. As a preliminary to the development of less expensive methods, the effect of singeing was examined. Skin samples were taken from thirty pig carcasses before and after the singeing process. The changes in the skin were followed by texture measurements, analyses of soluble collagen content and histological measurements of the depth of the effect on the skin microscopically observable. For more detailed histological studies, five carcasses were followed through the slaughtering processes and samples were taken immediately after death, after scalding and de-hairing, after singeing and after removal of the charred skin. The results show that the desired changes in the skin are due to the heat denaturation of the collagen. The same effect is seen after 10 minutes' exposure to water at 60°C. It is therefore possible to change the skin structure at a lower, and less energy-expensive, temperature, but then the hair left from the de-hairing process has to be removed in another way.
authors: Royal Veterinary and Agricultural University, Department of Meat Technology and Process Engineering, 11 Howitzvej, DK-2000 Copenhagen F, Denmark.
authors: E
authors: E
authors: Molander