Help with cooking fresh chicken and rigor mortis--need help ASAP!!! - Page 2

As far as aging the chicken in the fridge, does anyone think it matters whether you wrap/vacuum seal before or after aging?  Or does it just need some time in the fridge, wrapped or otherwise?

Thanks!

It doesn't matter.  I think I'll be doing mine that way this year....vacuum packing before resting in the fridge, so there's no chance of them picking up any stray fridge odors and such. 

Just in case you were still wondering about the process of Rigor Mortis here is a manuscript written all about it. 

Also, it usually is completed after 24 hours or so. This is when the muscle turns to meat. It has been tested that if you allow the meat to sit in a cold environment for 24 hours your meat will be ready to slice. (if not cool/cold, you allow potential for bacterial contamination) I would recommend not cutting your meat before this process has completed to ensure that you have not interrupted the proteins.

Ps not a dumb question. Many people are unaware of facts concerning their foods especially chicken like what happens to it before and after death or even the process to which it ends up on their plates. If you were wondering, a way processors make this process faster is by the use of electrical stimulation on the carcass. This just speeds up the transition.  For those who are "anti-commercial poultry processing plants", this procedure is harmless to the consumer and the bird(because they are already dead). Also, commercially produced poultry are not fed hormones. They are able to grow chicken faster and larger through out the years because of selective breeding and advances in research of nutrition and productivity. How do you try to remove hip dysplasia from dogs? Same concept. 

Thanks and gig 'em

*Brought to you by a Texas A&M Poultry Scientist

Thank you for posting that article.

Hi.

I've read this conversation (and others about rigor mortis too), but I don't think my birds have, and now we're all confused.

I dispatched one of my cockerels (about six moths old) - this is my first one, but I have a few that need to be dealt with, because they're driving the neighbours crazy. Anyway,he went stiff, just as you'd expect, after an hour or so.  That was seven days ago, and the rigor still hasn't relaxed.  I've been keeping him cool but not excessively cold.

So, I'm wondering, is he still stiff for some other reason?  How long should I leave him before concluding that I've left him too long to eat?  Any advice gratefully received.

if its been 7 days I would be running him under some warm water and season and promptly cook  with some green beans and potato's , Im just saying  dinner is a waiting