Chemical changes with slaughter and Rigor mortis

[Molpet]

Mainly about beef, but applicable to poultry.

https://opentextbc.ca/meatcutting/chapter/chemical-changes-associated-with-slaughter/

 

[MissE]

This is why an assembly line makes for a much better processing day. The first time I processed chickens, I culled the first six, then scalded and plucked them one at time. By the time I got to the third bird, it was stiff and not easy to work with. Now its killing cone, scalded, plucked, gutted, ice water, start over. Having an actual plucker makes things faster, but I still don't want to cull a bunch and have them sit for even a short time before gutting. Usually it's just me and maybe one other person. I need more friends. Then we could all have our own station and knock out a bunch of birds in a day.