Rest when processing

[jolenesdad]

I think the younger the bird the less resting is needed.
I imagine putting the processed birds in the freezer is easier(maybe safer, maybe USDA 'rules') when dealing with large quantities.

Not sure if resting after freezing and thawing is the same as resting a fresh carcass.
@Chef JimmyJ had some knowledge on that IIRC.

The whole resting/brining/freezing/cooking ...many different regimes creating different end products would be hard to 'test' thoroughly enough for true comparison quantification.
Am curious about it tho, cause I always 'think things to death'

Honestly, I would imagine it would degrade the meat? Adding moisture, freezing causes an effect on the frozen meat at a cellular level, a different result for sure. Probably also based on how it is defrosted then, etc etc etc.

 

[Chef JimmyJ]

The Rest is about getting the meat past Rigor before freezing. Rigor causes the muscle fibers to tense. Over the next 24-48 hours Rigor passes and it is ok to freeze the meat. If, you freeze Before Rigor Passes, Your meat will be tough and no amount of cooking will tenderize it.
Soaking in Salt Water, or Salting, after a kill, removes any remaining Blood that was not pumped out when the throat was cut, aka, Koshering.
Brining is soaking in Salt water, to add flavor, to Tenderize and enhance the meat proteins ability to Retain Moisture after cooking. Brining before Freezing is ok IF freezing is Quick. Loading 50 Brined Birds in a freezer can result in mushy meat, from giant Ice Crystals forming.
The higher the Salt content of the Brine, the less time the Chicken needs to or should soak. Ex, For 1Cup Kosher Salt (1/2 Cup Table Salt) in 1 Gallon of Water, the Chicken or parts only need 4-6 hours. Beyond that the meat can get too salty and soft. At 1/2 Cup Kosher Salt (1/4 Cup Table Salt) in 1 Gallon of Water. Soaking 12 to 24 hours, overnight, works great. I have soaked Chicken Thighs for THREE days and they were fine, not too salty.
For Crispier Skin, allow the Brined Bird to rest, Uncovered, in the Refer over night. This Dries the Skin. Even drying with Paper Towel and 30 minutes in front of a Fan, will help.

I like This for Poultry. I have friends that use use it for their Rotisserie Chicken Business...JJ

Families Favorite Brine

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

 

[archeryrob]

Chickens and deer get rested 48 hours plus in our place. On wildfowl like geese I soak them 1 week to 10 days and change the water every other day until they stop bleeding out. I breast and leg them. The blood is very strong in them. I still get bloody out after freezing and thawing. I do not have any problems with mushy meat, although I do cure all of them and smoke them dry.

Venison is killed and chilled in the hanging cooler that night, butcher next day or evening. Having been boned out in buckets it goes to the basement fridge and rests there for a day or two. Then ground and trimmed and sealed roast.

Like Jimmy said, resting is just getting past rigor.

 

[MomJones]

Layer breeds?
How old are they?
I rest cleaned carcasses before freezing...at least 48 hours for the 14-16 weeks olds, 3-4 days for anything older. It makes a huge difference in meat toughness.

I'm so glad I came across this thread. Since I began resting the meat we've noticed an improvement in both texture as well as flavor. Fantastic!