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Resting post slaughter, must it be whole or can it be in pieces? - Page 2

post #11 of 15

Aging does not happen when meat is frozen. (Degradation from freezer burn happens, but not the meat tenderizing aging process.) The clock doesn't start until the meat is completely thawed. Aging before freezing works better than after. Freezing can kill bacteria and impact enzymes.

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post #12 of 15

Thank you for that explanation. I knew meat rested better before than after being frozen, but didn't know why.  Makes sense that the enzymes, etc don't survive as well. 

post #13 of 15
I'm a poultry newbie, but I have a lot of experience slaughtering and processing other animals. I'm guessing at least some of the "resting" period has to do with rigor. I'm not familiar with the rigor specifics of poultry, but after death muscles contract and go into rigor. Depending on the animal and temperature, after a certain amount of time, those muscles relax and rigor is gone.

If you butcher during rigor, you will have tough meat.
post #14 of 15


So how long does it take for rigor to pass in a chicken?

6 goats, 4 dogs, 12 layers and 15 new chicks of a wide variety.
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6 goats, 4 dogs, 12 layers and 15 new chicks of a wide variety.
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post #15 of 15

We had 2 CX's this past spring and skinned them and cut off the breasts, thighs and legs. I only let them rest overnight before vacuum sealing and freezing them. Won't do that again! How does everyone let them rest in the fridge? On a plate, or baking sheet? Covered? I'm wanting to get about 10 more meat birds this year and will probably do 5 whole and 5 cut up and will definitely let them rest 3 or 4 days this time before freezing!

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