DeepSouth
Random Guy
People who believe adrenaline affects the meat have never hunted with dogs.
I promise those deer die VERY worked up and they all taste fine.
I promise those deer die VERY worked up and they all taste fine.
Last edited:
Take out the pump and its not an issue. It can lay there and twitch for a week, if the pump ain't pump'n, adrenaline is not going any where.
i had heard the term before but was unsure of the cause. TAMU says it's caused by stress on the animal:
https://meat.tamu.edu/2013/01/22/dark-cutting-beef/
Take out the pump and its not an issue. It can lay there and twitch for a week, if the pump ain't pump'n, adrenaline is not going any where.
Lots of things can and DO affect the taste and quality of meat. Just about every choice you make will have some affect on the final taste, some more than others including pulling the trigger.
If your meat taste fine to you and you like it, then keep doing what you are doing. My self, I don't start threads looking for advice and options about all the stuff I am perfectly satisfied with.
People who believe adrenaline affects the meat have never hunted with dogs.
I promise those deer die VERY worked up and they all taste fine.
Several times while hunting Antelope we found the ones that ran hard would give the meat a heavy sagebrush flavor. Couple were so bad that while cooking Antelope roasts in a crockpot, it stunk up the house so bad the wife thew it out....even the dog wouldn't eat it. We process our own game and know it was handled properly. Always speculated it was blood being pumped thru muscle tissue from over exertion when running.
Whether it was stress or adrenaline I couldn't say, but we have noticed a difference between stressed and relaxed game. If there's another explanation, I'm open to consider it.
Just like all animals, it affects it a lot.How much does what a deer or elk eats affect the taste.
Mine get a cooler of ice water and a pint of vinegar for about 3 days. Some take more, some take less.Adrenaline nah...hang the deer for a week as long as temperature is right....good to go!!!
Would you say, in your experience, have you generally just noticed this with antelope?
Lactic Acid isn’t the same thing as adrenaline.
The key ingredient here is lactic acid: in an unstressed animal, after death, muscle glycogen is converted into lactic acid, which helps keep meat tender, pink, and flavorful. Adrenaline released by stress before slaughter uses up glycogen, which means there’s not enough lactic acid produced postmortem. This affects different kind of meat in different ways, but in general it’ll be tough, tasteless, and high in pH, and will go bad quicker than unstressed meat. (Lactic acid helps slow the growth of spoilage bacteria.)
I found out, and that's when I decided to learn how to do it on my own.Every year I see and hear about deer shot multiple times (at least once through the guts) then chased for a couple hours before being paraded around in the back of a pickup for a few days. Many get hauled to the locker without being field dressed. During the gun season, one nearby locker will have two or three reefer trailers stacked full of deer to be skinned and processed.
I don't know how these deer taste and do not care to find out.
Maybe not, but according to this from one of the posted links, they are directly related when it comes to meat and taste.
Lactic Acid isn’t the same thing as adrenaline.