Well, if you're talking about PETA things here (People Eating Tasty Animals), then simply consider all of us who've ever gone deer hunting.
You know when you run, you get lactic acid buildup in your muscles - same thing happens with animals. So you get any kind of wild game (like deer or pigs) that you don't pretty much instantly kill, it's going to taste a little different.
Since bird chemistry doesn't work the same way as mammal chemistry - they don't get the same lactic acid build-up in their muscles. That's why there's no issues with the taste of duck whether it's one you shot on the fly, or one that was raised in the barnyard. They have a better way of exchanging oxygen from their muscles.
So it's really not going to make a lot of difference whether the bird is scared or not. What really matters is whether the animal has time to run / fly a long distance while it's scared.
And of course, the minor detail also is in the butchering process. I've seen people ruin perfectly good meat before because they were careless and let the intestines (or worse, the bladder) drain onto the meat. I've helped skin more than my fair share of squirrels, deer, cows, pigs, and chickens when I was growing up. (My uncle had a farm and did his own slaughtering. Best deer meat we ever had was when he dropped about a 4 point buck that was standing at the feedlot with his cows with a single .30 round right in the head - that deer had been eating corn for close to a full year and made that meat ... delicious.)
(11-21-2013, 12:53 PM)Jihadjoe Wrote: Oh god... The end of days... Agmen agreed with me.
