Scalding of poultry helps in–

Correct option is C

• Scalding in poultry processing involves immersing carcasses in hot water within a specific temperature range to loosen the feathers for easier removal during defeathering.
• It softens the skin and follicle attachments so that feathers can be pulled out cleanly.
• While high temperatures may reduce some surface microbes, the primary purpose of scalding is mechanical (feather removal), not sterilization.
• It does not tenderize the meat nor specifically reduce fat content.