| abstract |
A method for simultaneously clarifying lesions on poultry paws and for blanching or whitening poultry paws is disclosed. The paws are steamed for about fifteen seconds. Next they are soaked in an aqueous solution of hydrogen peroxide for about twenty minutes. The hydrogen peroxide preferably comprises about 2.0% of the solution by volume and the solution preferably has a pH of between about 9.6 and about 10.6. The solution should also preferably contain about 100 ppm of a food grade surfactant suitable for dissolving oils into water. An anti-foam agent may also be included in the solution. After soaking, the skin of the paws is preferably removed, most preferably by subjecting the paws to rotating rubber fingers. When the process is complete, the paws are substantially white, and any lesions that may have been present are substantially clear. Additionally, the process will cause the paws to absorb water which will make them heavier. |