Butchered quail smell after 24 hrs in fridge

[CaptainCupcake]

I butchered my second batch of Quail yesterday, followed the Coturnix Corner YouTube video on how to do it, and rinsed them in the house after butchering/gutting them outside. Patted them dry and let rest in a ziplock bag in the fridge for 24 hrs. I took them out to place in vacuum seal bags, and they don’t smell good. Is this normal, or did I do something wrong/need to be tossed?
I rinsed them again and went ahead and vacuum sealed them, and placed in the freezer. The first time I butchered they were cooked and eaten that day.

eta: I was not able to let them fast for 24 hrs before butchering

 

[RoosterML]

Sorry can’t help you. I clean mine in the kitchen sink with constant running clean water. I’m guessing something wasn’t cleaned well. I didn’t have that issue.

 

[pintail_drake2004]

I have processed thousands of animals (if not more) in my life. The many quail and pheasants I've processed, were done in a similar manner as you mentioned. Most were harvested wild some were farmed. So, some sit in a game bag for a few hours before processing. When dressed, occasionally one will smell a bit. Often times the Bloody Meat smell can put people off.
I often age my pheasants, quail, deer, etc for several days to several weeks. I've seen people age quail and especially pheasants undressed for an ungodly amount of time. I prefer to age them plucked and dressed, just my preference. They develop their own unique smell and flavor in doing so. I don't think you did anything wrong. And I personally would not toss. I trust my nose. Does it smell rotten? I doubt it since its only 24hr in the fridge. When in doubt throw it out.

 

[CaptainCupcake]

I have processed thousands of animals (if not more) in my life. The many quail and pheasants I've processed, were done in a similar manner as you mentioned. Most were harvested wild some were farmed. So, some sit in a game bag for a few hours before processing. When dressed, occasionally one will smell a bit. Often times the Bloody Meat smell can put people off.
I often age my pheasants, quail, deer, etc for several days to several weeks. I've seen people age quail and especially pheasants undressed for an ungodly amount of time. I prefer to age them plucked and dressed, just my preference. They develop their own unique smell and flavor in doing so. I don't think you did anything wrong. And I personally would not toss. I trust my nose. Does it smell rotten? I doubt it since its only 24hr in the fridge. When in doubt throw it out.

Thanks for the reply. I was wondering if could just what it normally smells like. I wish smell-o-vision was a thing already . It’s not a very strong odor, and it definitely could just be me. It did take me quite awhile to even eat my own chickens eggs at first lol.
I did 3 more by myself yesterday, and they definitely had that same smell, right after the rinse, so I’m guessing it’s a normal smell.
How do you age your meat?

 

[pintail_drake2004]

If its cold outside 40* or less, I let deer hang in my barn or garage (obviously away from animals) dressed an skinned for 7 days minimum and up to 14 days. Our winters have become quite mild here in So. IL so I age the deer on ice with salt in a large cooler for the same amount of time. I will drain the water daily, and replenish the ice as needed.

For birds, I put in a cooler of ice with salt for 2-3 days. Draining the water daily. I usually don't have to put ice on them again. Waterfowl, I normally breast out, but I soak in salt water for 1-7 days.

Its all personally preference. I know some that don't age deer at all, I personally feel it makes a difference. And most people can't tell the difference in my processed deer vs. beef. With birds, I feel it is necessary to age a little bit.

 

[NY Coturnix]

I've processed several batches using the same method you're referencing and never noticed a smell. Are you the smell isn't something related to the bag? Possibly you got one that had been used?