Skin blackening during the cooking of spent laying fowls

1. Blackening of the skin in factory processed cooked hens has been associated with elevated copper levels.

2. The degree of blackening was not directly related to copper content although the latter level was always higher than in control hens.

3. Simulated factory procedures, using scald water at 53 °C or 60 °C containing 50 mg Cu²⁺/1 and 50 mg C1₂/1, produced blackened skins of varying intensity on cooking.

4. It is suggested that the problem arose from a malfunction of the chlorination plant which produced excessive levels of chlorine and low pH, followed by erosion of copper from water pipes and subsequent interaction of copper and chlorine with the chicken skin.