Question about processed birds....... eewww???

[Firemenlovechicks]

Ok, so this is my first year raising chickens of any kind, and I got 35 Cornish X processed on Tuesday and put on ice until tonight when I cut them up and packaged them.

Here's my question:

I noticed when I cut them up that there was a slimey layer between the skin and meat....... almost the consistency and color of an egg white. I have never noticed this before on storebought birds. They all looked and smelled fine otherwise, and they were kept in icewater so the temp was never a problem. Is this just a "fresh, never frozen" thing with these birds? I didn't do anything wrong, did I? Just wanna make sure they're safe to eat.

probably gonna eat some this weekend..... If I don't post again by next weekend, you will know they killed me...... LOL


Jeff

 

[dancingbear]

It's because you kept them soaking in water the whole time. The membrane between the skin and muscle just absorbed a lot if water. After the excess water drains back out of them, they'll be fine.

You don't need to soak them while they age, you just get wet, watery chickens if you do that. Just put them in a covered container in the fridge, without water, and let them age a few days. Then package and freeze.

They're safe, just waterlogged.

 

[ozark hen]

Actually, I have seen that in store bought birds. I have seen it many, many times in store bought birds when removing the skin before cooking.

 

[Firemenlovechicks]

Ok...... Thanks!!

I didn't have enough refrigerator space for that many birds, so I put them in coolers. Didn't think about draining the water and just keeping the ice on them.... Will know for next time!

Thanks again....

Jeff

 

[dancingbear]

Quote:
Yeah, I have too. It's because they "plump" with water to increase the weight. You're paying chicken prices for added water.

 

[ozark hen]

Quote:
Yeah, I have too. It's because they "plump" with water to increase the weight. You're paying chicken prices for added water.

wow, had no idea this was from water. I thought it was a natural thing between the skin and meat. thanks for sharing..learn something new every day now don't we?

 

[yotetrapper]

I think I have to disagree about it being from soaking in water. I butchered some extra roos last week, and when I was washing off feathers before soaking, I was contending with the slime so......

 

[jaku]

Perfectly fine. Soaking them in water also doesn't "waterlog" your birds or wash away flavor. It does, however, rapidly cool them, which is what you want.

 

[dancingbear]

Well, I've tried it both ways, and soaked meat gets those slimy membranes. It doesn't hurt anything, but if it bothers you, try aging one not immersed in liquid, and see for yourself whether it comes out any different.

Then you'll know for sure, from personal experience.

Quick chilling in ice water, then draining before aging, is not the same as soaking for 2 or three days in water, BTW.