Help !!

Discussion in 'Meat Birds ETC' started by swtangel321, Jul 12, 2010.

  1. swtangel321

    swtangel321 ~Crazy Egg Lady~

    Jul 11, 2008
    We processed some meat birds 3 days ago. I heard to let them sit in the fridge 3 days before freezing. Well now they have an odd smell to them !!! Did I wait to long ? what should I do ??
     
  2. scubaforlife

    scubaforlife Chillin' With My Peeps

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    Jul 13, 2009
    24 to 48 hours is the "rest period". You are probably ok, I would make sure you have a hot roast on them when you cook them. Take their temp, make sure you are as close to 180 as possible.
     
  3. swtangel321

    swtangel321 ~Crazy Egg Lady~

    Jul 11, 2008
    Quote:Thanks for the info...

    I guess next time I wont wait 3 days. I just cant imagine they went bad in 3 days unless something happened with the fridge while they were in there or maybe cause they were bagged in groups of 6 ?

    Does fresh chicken have an odd smell ? Maybe Ive just never noticed before ?!?!
     
  4. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

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    Boise, Idaho
    did you chill it down in ice water before you put it in the fridge?
    and yes fresh meat does have a bit more of a "blood" smell to it at least to me. Can you describe the smell?
     
  5. swtangel321

    swtangel321 ~Crazy Egg Lady~

    Jul 11, 2008
    Quote:Hubby says it smells "gamey" but im not sure I agree.

    I cant really think of anything it smells like... kinda rotten.

    My neighbor just came over and smelt it and said he wouldn't eat it !!!

    Could something of gone wrong while processing ?? 3 days was really to long ?

    ETA ~ We paid to have them processed by a guy who said he does 800 a year, so I would think he did them right !!
     
    Last edited: Jul 12, 2010
  6. bnentrup

    bnentrup Chillin' With My Peeps

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    May 5, 2010
    Central Indiana
    I have noticed the smell under these conditions"
    1.) when I let them sit too long after killing but before eviscerating (need to be ready to gut soon after killing)= more bacteria buildup/decomp faster.
    2.) or... when I have punctured intestines and not washed thoroughly.

    In this case, you may even see a bit of blue coloring under the skin, and usually near the abdomen. This is the bacteria beginning to decompose the meat. If cooked (temps 150-degrees +), you will find the gaminess disappears/not there, and also all bacteria is killed.

    A good comparison is the odor that you receive when opening a package of pork/picnic roast etc.. it just has a bit of sulfur odor to it.

    Meat is chemically active (compounds), and this odor also will be more noticeable when you allow the bird to rest in the fridge in a sealed or covered container.

    The only exception is that I keep these birds for myself and do not sell or give those away (bad idea to give someone a stinky bird).
     

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