Nat, slymerige vleis?

I found this was when meat had a warm period somewhere along up to where it is at present.

That could be it - the carcass wasn't fully cooled the previous night.

Two possibilities: If flies sat on the surface of the meat when it was being skinned, they deposit bacteria that produce an enzyme that breaks down the tissue, causing the cells to leak tissue fluid and make the meat slimy. If this starts to go off, the meat develops a bad smell. Early season, it is difficult to control the flies because of the temperature.

If you left it in the freezer a bit, this can also cause the cells of the meat to burst and release the tissue fluid which will be slimy and have a similar effect, without smelling as bad.

Some butchers leave the meat in a cool room for more than 14 days. Somehow I don't think that is the cause.

Some butchers leave the meat in a cool room for more than 14 days. Somehow I don't think that is the cause.

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Its not they time that matters, its the conditions at the time.

Some butchers leave the meat in a cool room for more than 14 days. Somehow I don't think that is the cause.

If your carcass was dressed and skinned in a clean area, and the cold room is at temp, 14 days is fine, just the meat will develop a biltong like layer on the outside.

If the meat has been in contact with a lot of flies, and bacteria, then the proteinase enzymes produced by the bacteria continue to eat into the meat, causing the cells to lyse and release tissue fluid, leaving it wet and sticky.

If the carcass is covered in plastic in a cold room, it will also go wet and sticky, because the drying out of the skin is what protects it from rot.

So the problem is not the meat stored in the cool room, it is the bacteria introduced by other factors. And that can be mitigated by allowing the outside layer to dry.

You can even treat the meat with a bacteriostatic substance, like vinegar, or a disinfectant, like an unscented bleach solution, to stop spoiling.

Or, just do what the butcher told me, keep the skin on until ready to process.

problem with leaving skin on for long period ageing is that the hair reeeaally come off, falls loose when you skin the carcass.
You really need two persons to skin when ageing skin on.
I wish to try rubbing some good oil over the meat, like a air block, screen, this should stop that awful case hardening from occurring.

problem with leaving skin on for long period ageing is that the hair reeeaally come off, falls loose when you skin the carcass.
You really need two persons to skin when ageing skin on.
I wish to try rubbing some good oil over the meat, like a air block, screen, this should stop that awful case hardening from occurring.

I usually try to age our meat for 7-10 days, sometimes 12 days, and I have never had trouble with hair falling out?

Is there some special condition to take into account?

I do 10 - 14 days (when things go wrong). Only Impala and only 4 - 5 so far, but hair slip was a problem, all over the carcass. Perhaps we do something along the route that causes it ?
Just know Cody is always " yuuu Daaaad, you the mess then, lets do it now"

I just remember, an old guy told me that hair loss occur if the carcass was left lying for some time (ex. to fetch a vehicle) and the stomach gasses started to penetrate through the side walls of the intestines.

Hi! This hair loss problem, can one not perhaps vacuum the loose hairs away?