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Message: <blockquote data-quote="swampratt" data-source="post: 2904586" data-attributes="member: 15054">I have got beef that was stressed.. He was laying on the ground for a couple days with a busted leg.. Tasty.I got 2 of those males.. sure were stinky compared to a deer.. then I got a female and she was not smelly and the meat tasted different.. more like store meat.I got male Pigs or hogs and NOT cut, those were pissy tasting.. the females were not that flavor.That flavor had nothing to do with  spoilage or lactic acid though. Something else going on. As we know. I can see where the lactic acid in the muscles will delay the growth of bacteria.The way I remember about Lactic Acid build up in the muscles is that the muscles will have lower oxygen levels the higher the Lactic acid is.So without oxygen the meat will not spoil. I am not saying the meat will be free of oxygen just less of it..So what HiredHand posted has merit.I got a hog last night..Buddy called me and his best Hog would not pass the piglets.He greased up reached in and tried to pull one out and no luck as it was to slick.. he has done that before.He called the vet.. Vet came out and had a snare but was not using it in a manner... well lets cut this short, Hog got a bullet to the head .Calls me at 6:30 pm asked if I want it. He is 75 miles away from me but YES!I did a gutless butcher like you do a deer.. Had to do it by myself. He got 1 male from the emergency C section.What a waste.  I did get to keep all the  400+ pound on the hoof Hamshire hog  meat.Got to bed a 2 AM got up at 5:30.. crap.</blockquote>

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