Tainted meat?

[guardianoftheflock]

A couple of my Cornish Crosses have sour crop. My question is- Will this make their meat taste different?

 

[Lady of McCamley]

How soon do you plan to butcher?

Personally, I like to only butcher healthy animals because otherwise I risk eColi or Pasturella or Salmonella systemic build up which are opportunistic with any illness.

Sour crop is typically overgrowth of yeast, and it is treatable, if you have the time, but it means there is lack of good bacteria in the gut which can indicate overgrowth of unhealthy bacteria as well.

The meat won't taste bad, unless you eat the crop (ew). But it could be tainted depending on the health of the animal, and it will require careful removal of the crop to avoid contamination of the rest of the meat.

If you plan to butcher, you should do it soon, as the likelihood of the animal maintaining body weight or improving body weight will be greatly lessened with the sour crop and the likelihood of other overgrowth increased as time goes on.

My thoughts.
LofMc

 

[guardianoftheflock]

I was planning on doing it tomorrow. I totally agree with the butchering only healthy animals. The only reason I wouldn't is because this is actually my first time butchering and I have to make a 2 hour drive to a friends house to help me do it the right way. I appreciate your reply! And no I don't plan on eating the crop I will make sure(if she isn't better) to remove the crop very carefully. Have a nice day and sorry for my late reply.