I'm not particularly worried about the meat being spoiled. I had the bird hung in a cool room (65 degrees) until I could get to it. I know that when they guys have gone out hunting they've taken longer between killing and gutting than I did. I was more wondering if she had some form of ascites and was failing thrive because of it. The bird in the video looked like the nine birds we processed a month ago. No real fluid in the body cavity, This one I breached the wall, and had to transfer the entire process from the counter to the sink, because there was obviously fluid beginning to trickle out. Then when I pulled out the guts there was several clumps of gelatanous liquid. All clear gold in color, no unhealthy smell. Her liver was pale and what I would think of as sort of swollen. Not as thin and floppy as other livers I have processed and definitely not as healthy a red, more mottled with tan, pale on the inside as well. Her heart seemed fine, although it had one small clot, whether from butchering or before? I'm comparing to the 3 guineas and 6 broilers we just processed, and to the video, although that bird seemed to have a lot of fat around it's gizzard. Her gizzard was healthy, so was her crop and everything else from what I could tell.
