Scalding comprised four segments in abattoir A (50.7-51.8 C on average
51.4 C 200 s), three segments on each slaughter line in abattoir B (51.7 C 205 s on line 1, 229 s on line 2) and one single segment in abattoir C (52.7-53.6 C, on average 53.1 C 120 s).