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

Discussion in 'Meat Birds ETC' started by horsepowerhaven, Mar 24, 2012.

  1. trifecta

    trifecta Chillin' With My Peeps

    Mar 20, 2012
    Laidley, QLD, Australia
    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?

  2. Beekissed

    Beekissed True BYC Addict

    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.
  3. just a stranger

    just a stranger New Egg

    Nov 26, 2012
    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
  4. wyoDreamer

    wyoDreamer Chillin' With My Peeps

    Nov 10, 2010
    Thank you for posting that article.
  5. LunanLodge

    LunanLodge New Egg

    Jan 16, 2013
    Angus, Scotland

    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.
    Last edited: Jan 16, 2013
  6. paridisefarm2009

    paridisefarm2009 Chillin' With My Peeps

    Aug 12, 2009
    Hudson Florida
    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 [​IMG]
  7. meetooo

    meetooo New Egg

    Oct 18, 2013
    This same problem happen us? first time to process our chicken.s. did you solve problem? what did you do ? I have a Turkey going to process so would appreciated help
  8. LunanLodge

    LunanLodge New Egg

    Jan 16, 2013
    Angus, Scotland
    Yes, I did solve the problem. A neighbour came round and showed us what to do. Basically, he just forced the joints to move - after a bit of wiggling, they just came free. Hard to describe, but if you just apply a bit of brute force you'll feel it turning into something familiar.
  9. Fenika

    Fenika Chillin' With My Peeps

    Sep 25, 2010
    I've had rigor set in rather well with my larger malle guineas, and stay for days. Which was a pain because they barely fit in the bags and suddenly their legs were opening the ziplocks!

    The best thing to do is take the bird out and move the meat. This can be as simple as moving all the joints, knee and hips, if only the legs are affected, or you can massage or slap the meat enough to make it vibrate. You dont have to hit it super hard, but if it feels tight, you do want to work that out. You can do it repeatedly if need be, until everything relaxes.

    You can also try massaging/slapping/moving joints before putting the carcass in the fridge.

    Slow cooking in a crock pot also helps.
  10. horsepowerhaven

    horsepowerhaven Out Of The Brooder

    Dec 20, 2009
    Queen Creek, Arizona
    How do people butcher a bird then eat it right away without having the meat be tough? My Dad grew up on a farm in IA and says his Mom did it all the time. Everything on the internet says to let the bird rest for 24 hours minimum.

    I started this thread back in 2012, and I slow cooked the bird in the crock pot after resting a few days in the fridge. The meat was tender, juicy, and the best chicken I've ever had. It was an 8-9 month old Rooster.

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