Slaughter and Sausage Making - HEIDI

[Guest guest]

All animals go thru rigor mortis. Conventional wisdom is that for birds,you

should

keep them in the fridge until they go through that then relax again, at which

point

the meat should be more tender?

Heidi Jean

Thanks, Heidi. I guess we just haven't been letting them sit long enough. They

are definately all rigored by the time we finish, too. Maybe it takes a day or

so for them to relax? After I posted this question, I searched on line a bit

and

saw that some (I don't know if it is every one) slaughter houses use electric

shock

on the chickens to have them go through the rigor process more quickly. Gives

me

a weird visual in my mind... The experts say the killing cone method is the

best,

but I think *I* would feel better with just a quick chop. Haven't tried it that

way, though, so was wondering if my stiff birds had to with processing or what.

Yeah, those roosters have nasty claws - be careful!! Vivian