We have a mystery (to us). We processed 3 meat chickens - 1 rooster (dressed weight 5.5 lbs.) and 2 large hens (dressed weight 7 lbs.) We use cones and a plucker. The hens were BEAUTIFUL after plucking and dressing - no bruising and cleanly plucked. One went immediatly into the freezer and one stayed in the refrigerator. It's 2 days later and the one in the freezer has purple bruising all over the breast and shoulders. The refrigerated on also has a large purple bruise on the breast. Why? Can bruising occur after the carcass is dressed and during resting? Any ideas on how to avoid this in the future? Thanks!