rigor questions

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Rainey

Rainey

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When we butchered our first rabbits at the end of August we had already learned from this forum that cooking meat while it was in rigor would result in lots of chewing. But we wanted to cook one that day because a visitor who was willing to help with the job and wanted a taste had to leave the next day. Some posts had indicated rigor started in less than an hour after slaughter but I was ready with the braised in milk recipe and had a rabbit browning in a pan very quickly. It was delicious. The other 5 done that day were put in a weak brine solution and refrigerated. They didn't go into rigor for at least 12 hours, but then stayed in for 5 days. Most of what I read on here seemed to say rigor passed in a couple days. So I wondered in what condition those rabbits were kept. The next time we just had 2 to do--a mature doe we didn't want to breed again and a kit we'd figured out was a buck and wanted out of the growing out cage since he was ahead of his peers. Thought I could cook them right away--did one in a crock pot recipe and the other poached. But both of those heated up slowly and I think that rigor set in before they really started to cook. Quite chewy. The next time we did 8 and some were cut up and frozen before rigor set in. Will they go into rigor when thawed? Or will the time in the freezer somehow get around the rigor issue? Any enlightenment appreciated. Always prefer to learn from someone else's mistakes when possible.
 
Rainey":dpj57qdl said:
The other 5 done that day were put in a weak brine solution and refrigerated. They didn't go into rigor for at least 12 hours, but then stayed in for 5 days.
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Rigor seems to vary with the temperature of your refrigerator and the size of the carcass. Colder temps and larger rabbits=longer rigor. I can't say I have ever measured the elapsed time for rigor to set in, so can't help you there.

Rainey":dpj57qdl said:
But both of those heated up slowly and I think that rigor set in before they really started to cook.
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Probably. I always put mine into a pot of gently boiling water if we want rabbit the day of the kill. Simmer gently for several hours and then strip the meat and use in tacos, burritos, enchiladas, sloppy hoppies, or something similar.

Rainey":dpj57qdl said:
The next time we did 8 and some were cut up and frozen before rigor set in. Will they go into rigor when thawed?
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Depending on how cold your freezer is, they either started into rigor while freezing or will do so after. I read a study on the rigor process and when they come out of it after being frozen the process is somewhat incomplete, so they will not be as tender as if you allowed them to go through rigor prior to freezing.

You might want to try one of the shredded meat dishes with them. Another good way is to wrap them in foil with a bit of liquid (or put into a Dutch oven) and cook for several hours at about 250-275F. Or use a pressure cooker! :)
 
Rainey said:
When we butchered our first rabbits at the end of August we had already learned from this forum that cooking meat while it was in rigor would result in lots of chewing. But we wanted to cook one that day because a visitor who was willing to help with the job and wanted a taste had to leave the next day. Some posts had indicated rigor started in less than an hour after slaughter but I was ready with the braised in milk recipe and had a rabbit browning in a pan very quickly. It was delicious. The other 5 done that day were put in a weak brine solution and refrigerated. They didn't go into rigor for at least 12 hours, but then stayed in for 5 days. Most of what I read on here seemed to say rigor passed in a couple days. So I wondered in what condition those rabbits were kept. The next time we just had 2 to do--a mature doe we didn't want to breed again and a kit we'd figured out was a buck and wanted out of the growing out cage since he was ahead of his peers. Thought I could cook them right away--did one in a crock pot recipe and the other poached. But both of those heated up slowly and I think that rigor set in before they really started to cook. Quite chewy. The next time we did 8 and some were cut up and frozen before rigor set in. Will they go into rigor when thawed? Or will the time in the freezer somehow get around the rigor issue? Any enlightenment appreciated. Always prefer to learn from someone else's mistakes when possible.
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Freezing temps will not allow the meat to completely pass through rigor. In fact, if you put freshly killed rabbits in a freezer, they may start rigor in the freezer because it takes time for them to cool down to the freezer temperature, and then they will probably stay at that stage until thawed but they will not continue to pass through rigor after thawing. I never brine, just put the cleaned, whole rabbits on trays in a cold refrigerator, 34-36 degrees for 24-48 hours. They pass through rigor and become very soft. You can feel when the meat is adequately softened and ready for more processing. You can then cook or freeze without having to deal with brine or chewy meat. I was told by an old-timer about thirty years ago to do it this way and it has never failed to provide tender, tasty meat.
 
Skai said:
Freezing temps will not allow the meat to completely pass through rigor. In fact, if you put freshly killed rabbits in a freezer, they may start rigor in the freezer because it takes time for them to cool down to the freezer temperature, and then they will probably stay at that stage until thawed but they will not continue to pass through rigor after thawing. I never brine, just put the cleaned, whole rabbits on trays in a cold refrigerator, 34-36 degrees for 24-48 hours. They pass through rigor and become very soft. You can feel when the meat is adequately softened and ready for more processing. You can then cook or freeze without having to deal with brine or chewy meat. I was told by an old-timer about thirty years ago to do it this way and it has never failed to provide tender, tasty meat.
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Thank you for this. I have been wondering about when best to freeze the meat. So, I have read 24 hours in refrigerator before freezing, but it seems as if what I should be doing is checking the meat and if stiff, wait before freezing. Which, according to your post, could be as long as 48 hours. I tried finding something about this to read, but wasn’t able.
 
I like to soak them in brine for 3 days in the refrigerator before cooking. It draws out the blood and leaves the meat very white. There is a drastic change in the meat when rigor has passed which is more noticeable if you haven't cut it into pieces yet. It will go from pretty well holding its shape to very floppy.
 
KelleyBee said:
Thank you for this. I have been wondering about when best to freeze the meat. So, I have read 24 hours in refrigerator before freezing, but it seems as if what I should be doing is checking the meat and if stiff, wait before freezing. Which, according to your post, could be as long as 48 hours. I tried finding something about this to read, but wasn’t able.
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Yes, I couldn't tell you where to read it. Like I said, it just came from the wisdom of an experienced farmer. You are right about checking the meat. When it is ready to freeze it feels soft to the touch. The 24-48 hours isn't set in stone.
 

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