My husband and I actually ran into a small problem when butchering our birds last night - a few of them died of shock on the way! Some were big ones so I told my husband to just start the job now, bleed them out as much as possible and get them gutted and brine them overnight. He's suspect on the whole thing but that's exactly what we did. Now he's worried that the adrenaline made a tough meat - and I'm thinking brining helped that. Is the meat from a bird that died of shock about ten minutes before it was drained still good? I would assume it might just be tougher... not necessarially 'bad', right?