Why would one choose to do a soft scald rather than a hard scald when processing broiler chickens?

Choosing to do a soft scald rather than a hard scald when processing broiler chickens is primarily about maintaining the yellow pigment in the skin. Soft scalding involves using water at a lower temperature for a shorter duration compared to hard scalding. This method is gentler on the skin and helps preserve the natural yellow pigmentation, which is often preferred for aesthetic reasons in certain markets. Consumers typically favor chickens with vibrant skin color, seeing it as an indicator of freshness and quality. Thus, utilizing soft scalding can enhance the visual appeal of the poultry product without compromising the overall processing efficiency too significantly.