is my meatys skin ok?

Discussion in 'Meat Birds ETC' started by bonelesswhitemeat, May 23, 2011.

  1. bonelesswhitemeat

    bonelesswhitemeat Out Of The Brooder

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    May 2, 2011
    Hi,
    Ok i dont know how to post pics
    but im curious my cornish cross'
    skin is kind of blotchy yellowish
    and all of your pics they are nice and white
    could it be a water temp thing?
    aslo does the water induce rigormortice faster?
    and I should keep in fridge for a day before eating it
    for the meat to get tender again?
     
  2. Dogfish

    Dogfish Rube Goldberg incarnate

    Mar 17, 2010
    Western Washington
    It is sometimes blotchy right after scalding and plucking. Normal. Soak the bird for an hour or so in a cold icewater bath and that will go away.

    Rigor is a death process when the chemicals supplied to the muscles stop circulating. Temp can slow or speed it up. Very good observation.

    Let the bird rest for a day or two. Then cook and serve.
     
  3. bonelesswhitemeat

    bonelesswhitemeat Out Of The Brooder

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    May 2, 2011
    ok thanks,
    i have also noticed that the yellow stuff peels off
    ( sortof like a sunburn )
     
  4. MinnerBuckwheat

    MinnerBuckwheat Chillin' With My Peeps

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    Apr 23, 2011
    West Michigan
    Mine did the same thing with the yellow peely skin! I just butchered for the first time yesterday and noticed the same thing.
     
  5. itsy

    itsy Chillin' With My Peeps

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    Mar 14, 2011
    New England
    [​IMG] Welcome to the forum from one mostly newbie to another!
     
  6. jaimepowell

    jaimepowell Out Of The Brooder

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    Apr 23, 2011
    Wellsville
    Glad to hear someone else had the same issue! I thought it was because I left it in the water too long or because it took me FOREVER to make sure I processed the whole thing correctly! We just had our first one for dinner last night--what a proud feeling to put food on the table for your family!! Keep up the good work!
     
  7. Saltysteele

    Saltysteele Chillin' With My Peeps

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    Apr 10, 2011
    MI
    chickens, pork, etc., don't age the way beef does. however, it is a good idea to let it sit in your fridge for a day or two to "cool down"
     

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