Butchering Chickens by Adam Danforth

Author:Adam Danforth
Language: eng
Format: epub
Tags: humane;slaughter;butcher;butchering;chickens;humanely;photographic;guide;step-by-step;handbook;poultry;raise chickens;process;process chickens;farmers;farm;process birds;homesteading;packaging;freezing;food safety
Publisher: Storey Publishing, LLC
Published: 2020-01-07T16:00:00+00:00

Age First, Then Freeze

To produce high-quality meat, you need to plan carefully and pay close attention through each stage of life, slaughter, and storage. Even when birds are raised, slaughtered, and butchered under ideal conditions, the final quality of meat can still be compromised if proper storage procedures are not followed. Chill carcasses soon after slaughter to prevent the growth of dangerous microbes that can cause spoilage and illness; the quicker the chill, the less bacterial growth.

If you chill the carcass too quickly, though, the consequence is incredibly tough meat. When meat from a freshly slaughtered carcass is frozen prior to the completion of rigor mortis, a process called thaw rigor occurs. In this case, the final phase of rigor mortis never concludes and muscles (and their fibers) aren’t exhausted of their ability to contract. When the meat thaws, the muscles come back to life (in a manner of speaking) and the fibers severely contract, decreasing tenderness and squeezing out moisture. It is for this reason that you always want to wait until after aging to transfer your birds into the freezer for long-term storage.

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