Carcass with no rigor mortis

[TringSaint]

Morning.
I was skinning a cwd yesterday that was shot last Friday am.
Everything done as usual (gralloch, temp, etc) and yet when I came to break it down there was zero stiffness in the carcass- nothing.

There was no sign of illness apart from a tiny fighting scar on its back (it was a buck) and all nodes were fine. Only odd thing was that there was no fat in the abdominal cavity.

Smell is fine too.
Just very floppy!!

Thoughts?

 

[wytonpjs]

I've found that with the few CWD I've shot.

 

[TringSaint]

First one for me out of c400 I have shot.
Was a slightly older buck too - decent teeth but one was broken at 3/4 length

 

[VSS]

This from @Buchan a while back:

If the infection is recent then yes. Ideally it goes the other way, if your carcass DOESN'T set, you should probably bin it

I wouldn't be happy with a carcass that didn’t set (and I'm happy with most things ).

 

[TringSaint]

This from @Buchan a while back:



I wouldn't be happy with a carcass that didn’t set (and I'm happy with most things ).

It did stiffen up soon after being shot but had clearly relaxed again after 4-5 days.
All behaviour was normal
Visually it all looks fine, just no real covering of fat and floppy.

 

[TringSaint]

 

[scotch_egg]

It did stiffen up soon after being shot but had clearly relaxed again after 4-5 days.
All behaviour was normal
Visually it all looks fine, just no real covering of fat and floppy.

Rigor sets in and then relaxes after a period of time.

Edit; wanted to add that I find the meat tastes far better having allowed this process to take place. I once shot and BBQ’d a roe buck within a couple of hours. The loin was so tough it was almost inedible. It’s the enzymes breaking down tissue, hence the tradition of hanging game.

 

[Turkish]

Did you bleed it fully, as soon as. after shooting it?

 

[eldon]

Rigor mortis leads to agor mortis doesn't it?
I'm sure I read that somewhere years ago.


Edit after checking;
Is what we are seeing here the "Secondary flaccidity" stage?

 

[Tim.243]

This from @Buchan a while back:



I wouldn't be happy with a carcass that didn’t set (and I'm happy with most things ).

My local Game Dealer takes in deer shot that morning (straight off the field), the intake guys inspect it with a % kg deduction as they lose weight after cooling. I weigh mine pre chiller and post with around -2kg (1-2 days) depending on the size of the deer which is exactly in line with the game dealer less my double handling and running a chiller.
Live stock are even quicker with a matter of 60 seconds they are knocked down and on the chain up up and away.

 

[Buchan]

It did stiffen up soon after being shot but had clearly relaxed again after 4-5 days.
All behaviour was normal
Visually it all looks fine, just no real covering of fat and floppy.

All is good. I've had a very lean roe do the same thing, I labelled the bags as "scratty roe" to recognise the meat. I't cooked fine.

 

[Buchan]

Rigor mortis leads to agor mortis doesn't it?
I'm sure I read that somewhere years ago.


Edit after checking;
Is what we are seeing here the "Secondary flaccidity" stage?

Algor mortis is the drop in temperature

Secondary flaccidity is post viagra

 

[TringSaint]

Did you bleed it fully, as soon as. after shooting it?

Yes. Same as for every other deer I do.
Shot and gralloched within 30 mins on Friday am 08.30 (had to find it in the crop) , in the chiller within 1 hour and it’s been there until I skinned it yesterday.

 

[TringSaint]

All is good. I've had a very lean roe do the same thing, I labelled the bags as "scratty roe" to recognise the meat. I't cooked fine.

Thank you