Tough birds

[turtlebird]

I have been raising and processing meat birds for 11 years now. When butchering, it takes each bird about 10-14 minutes (really just a guess) for the bird to travel from the pen to carcass in the ice bath cool down. They are in the ice bath max couple of hours before into the freezer. When using these birds, I thaw in the fridge about 5 days. I have also dropped an entirely frozen bird into the soup pot (rare). Every year, the birds are tender, flavorful, and wonderful. I never have rested birds for 2 days in the fridge prior to freezing. I continually hear stories of how people used to get whole birds from some backyard flock raiser and the meat was so tough! I don't know the factors that lead to tough meat after processing, but I would like to so I can avoid them. Anyone have any ideas or can you connect me to the proper thread so I can learn? Age of bird? Fright? Too long before carcass is chilled?

 

[ChickenCanoe]

The following link may provide lots of food for thought.
https://www.researchgate.net/public..._as_Related_to_Rigor_Mortis_and_TenderizationI can't find it now but I read a study with charts and timelines for tenderness. It said the first 24 hours after slaughter, it was imperative to rest the meat prior to freezing. Each day thereafter, before freezing, more of the rigor was released from the muscle. It worked better if the meat was left bone in.

 

[blackandtan]

Stress is a huge factor! Aside from the obvious ones like age of the animal, life stage and species. Hunters know that if you chase an animal before death the meat quality is affected, poultry keepers see it especially when you’re new to processing and perhaps not quick and efficient about killing, (it happens, we all had to learn ). It’s the reason why Kobe beef is by far the most expensive in the world - before the hammer falls the cows are massaged, there’s soft music, they’re completely relaxed, and the steaks are said to be melt in your mouth tender. Or so I’ve heard, I personally can’t afford hundreds of dollars for a roast lol.
There was a whole thread on this in the meat bird section a while ago. I’ve had both good and bad results after processing chickens, turks, geese and ducks. The worst meat came from the chickens that were chased before we caught and killed them, and the last turkey to die (he knew something was up!) no amount of resting after the kill or before cooking made these birds much better, believe me I tried.
Last time around I got up early and killed everyone before the sun was up, I used a red light so I could easily see but they couldn’t, I stayed calm and using the broomstick method did the deed right in the coop one after the other, both chickens and Turks. I then cut the throats and hung them upside down for about an hour before cleaning. It was so fast and easy, much better for me too since killing day isn’t my fave, and the meat has all been great.

 

[Ridgerunner]

Hunters know that if you chase an animal before death the meat quality is affected,

You might enjoy this story. My uncle was a cattle trader. He raised them but a lot of his money came from buying, selling, and hauling for other people. He had a bit of a temper too.

He brought home a cow one time that was an escape artist. She got out several times before the next auction opened up so he could get rid of her. Around the third or forth time when her tongue, his tongue, and his boys' tongues were hanging from all the running he killed her on the spot while she was all worn out. Said it was the best beef he ever ate.

@turtlebird read that article about rigor mortis. Growing up on the farm Mom would tell me when she wanted a chicken to cook. I'd kill it, pluck and gut it, and give it to her. She'd cook it immediately, rigor was not a problem. But if you wait too long it is. Aging can be really beneficial.

I don't age mine before I freeze them but like you I thaw mine for several days before I cook them. I think that helps count toward aging.

I also think how you cook them makes a difference. I cook mine a slow and moist method, not grill or fry. When I make broth I use the saved and frozen carcasses without thawing. After 15 to over 20 hours in the crock pot I pick the meat. My wife doesn't like it, she considers it mushy even if it is an old hen or rooster. I'll have some of that meat today for lunch on a sandwich.

There may be different reasons why rigor mortis hasn't been a problem for you, but for some people it makes the meat inedible.

 

[turtlebird]

Thank you for all the detailed information and stories! Very interesting. I am going to go back and look for that thread. I haven't been on this site for a few years and need to figure out how to find things again!