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Rigor mortis and freezing chickens

Discussion in 'Meat Birds ETC' started by nalaw, May 4, 2009.

  1. nalaw

    nalaw New Egg

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    May 4, 2009
    I read several years ago that after slaughtering chickens you should allow rigor mortis to pass by refrigerating the chickens for 24 hrs before freezing. I have done this with my last few batches of meat birds, but now that i am doing more it is hard to find that much room in refrigerators.
    Is this even true, or can I go directly into a freezer without changing the texture or taste of the meat.

    Thanks
     
  2. sparkles2307

    sparkles2307 Terd of Hurtles

    I never heard that, but my darling mother in law used to butcher massive amounts each year and told me yesterday at lunch that we need to keep a tub of ice water at the end of the table and place the birds in there after cleaning and leave them there till we are ready to freeze...
    ETA ...meaning for the couple of hours that we would be butchering, not for days at a time lol.
     
    Last edited: May 4, 2009
  3. dadof4

    dadof4 Chillin' With My Peeps

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    Aug 30, 2008
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    They need to "rest" in the fridge. If you don't they will be tough.
     
  4. Yes, you need to allow the meat to rest for about 2 days and then freeze. This allows the muscle to start to break down and makes the meat tender. If you eat it right away the muscles will be tight from Rigor and you will have chicken that takes hours to chew LOL
     
  5. Tala

    Tala Flock Mistress

    We always soaked deer & turkey meat in coolers of salty ice water, I kinda just assumed everyone did that for chickens too [​IMG]
     
  6. CARS

    CARS Chillin' With My Peeps

    Yes, allow at least a day in the fridge or ice water. It make a world of difference. If you doubt the difference, try a side by side test. You'll never freeze right away again!
     
  7. jjparke

    jjparke Chillin' With My Peeps

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    Apr 20, 2008
    Boise
    I always soak mine in salt water for at least 24 hours if not 48. Meat is SO much more tender and juicy. It only takes a couple coolers and if you fill them with carcasses the ice actually holds for a couple days.
     
  8. DarkWolf

    DarkWolf Chillin' With My Peeps

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    Nov 11, 2008
    Murray Kentucky
    How well does brine work for older birds, say 2-3yo layers?

    So... Rest for 2 days then freeze... then thaw 2 days in brine? Or can you just brine before freezing and have the same effect?

    Also, how much salinity?
     
    Last edited: May 4, 2009
  9. Tala

    Tala Flock Mistress

    Quote:We always just pour a bunch in [​IMG]

    Maybe someone else actually measures
     
  10. DarkWolf

    DarkWolf Chillin' With My Peeps

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    Nov 11, 2008
    Murray Kentucky
    LOL.. A bunch.. I like that measurement.

    What kind of salt? I'm assuming standard every day salt and not canning salt.. and certainly not rock salt used for making ice cream.
     

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