Using Citric Acid to Preserve Game Meat
Packing out butchered game for hours or even days of travel is very problematic. Citric acid is a relatively simple treatment to prevent spoilage when transporting meat and is easy to carry. It has a long history of being safe for human consumption, being widely used to preserve fruits and vegetables. Reconstituted with water, it is easily applied to the surface of the meat as it is removed from the carcass. Citric acid is preferred over vinegar simply because it is easier to pack, carry and mixed with water when it is needed. A quart of vinegar would need to be carried, whether it is used or not, in addition to your water.
The concentrations of the mixture and reapplication are critical for preserving the quality of wild game meat in the field as the pH level is the key factor in meat preservation. The goal is to keep flies and maggots off and reduce the likelihood of bacterial growth and spoilage as bacteria, protozoa, mold, and maggots that all require certain pH levels to survive.
Blowfly seek out exposed meat on which to deposit eggs that, in turn hatch into maggots within 24 to 48 hours. However, crawling maggots are sensitive to acid and require a pH environment higher than 6 to survive. Blowflies do not even like to land on surfaces with a pH 6 or lower. The bacteria and microorganisms that thrive on meat are drastically slow or stop by a pH of 5.5 and or lower. If the meat comes in contact with Giardia (a protozoan that causes gastrointestinal problems) infected water, there is some chance of being infected while consuming the meat. However, Giardia contamination strong enough to infect most humans is not found on surfaces with a pH of 5 or lower.
The moisture level of the meat also determines the rate and level of bacterial growth with levels below 15% severely slowing the rate of bacterial development. Reducing the amount of moisture in the game bag and of the meat slows the growth of bacteria so a drier environment makes citric acid even more effective in the prevention of bacterial growth.
Similarly the meat temperature will also determine the rate of bacterial growth so the length of time it takes to remove the meat the carcass is important. Rapidly lowering the meat temperature, maintaining the meat at the lowest temperatures possible, along with the using citric acid to provide an acidic environment greatly increase the quality of the meat.
When game is cool, dry, and clean, the effectiveness of s pH level of at least pH 5 and, preferably, of 3 or lower, deter flies, slows bacterial growth and is a strong protective barrier to spoilage. A mix of 1 oz citric powder to a quart of potable water should be applied immediately once game meat becomes exposed. A small spray bottle in your field dressing kit, allows citric acid solution to be easily sprayed on to the meat. The citric acid spray should be reapplication least every day and again every time the game bags get wet. Additionally, game bags can be washed or presoak in the citric acid solution prior to going afield.
Food grade citric acid is available from Bulk Foods: 1 pound for $6.31 and 5Lb for $16.56.
http://ift.tt/1vafCPR
Packing out butchered game for hours or even days of travel is very problematic. Citric acid is a relatively simple treatment to prevent spoilage when transporting meat and is easy to carry. It has a long history of being safe for human consumption, being widely used to preserve fruits and vegetables. Reconstituted with water, it is easily applied to the surface of the meat as it is removed from the carcass. Citric acid is preferred over vinegar simply because it is easier to pack, carry and mixed with water when it is needed. A quart of vinegar would need to be carried, whether it is used or not, in addition to your water.
The concentrations of the mixture and reapplication are critical for preserving the quality of wild game meat in the field as the pH level is the key factor in meat preservation. The goal is to keep flies and maggots off and reduce the likelihood of bacterial growth and spoilage as bacteria, protozoa, mold, and maggots that all require certain pH levels to survive.
Blowfly seek out exposed meat on which to deposit eggs that, in turn hatch into maggots within 24 to 48 hours. However, crawling maggots are sensitive to acid and require a pH environment higher than 6 to survive. Blowflies do not even like to land on surfaces with a pH 6 or lower. The bacteria and microorganisms that thrive on meat are drastically slow or stop by a pH of 5.5 and or lower. If the meat comes in contact with Giardia (a protozoan that causes gastrointestinal problems) infected water, there is some chance of being infected while consuming the meat. However, Giardia contamination strong enough to infect most humans is not found on surfaces with a pH of 5 or lower.
The moisture level of the meat also determines the rate and level of bacterial growth with levels below 15% severely slowing the rate of bacterial development. Reducing the amount of moisture in the game bag and of the meat slows the growth of bacteria so a drier environment makes citric acid even more effective in the prevention of bacterial growth.
Similarly the meat temperature will also determine the rate of bacterial growth so the length of time it takes to remove the meat the carcass is important. Rapidly lowering the meat temperature, maintaining the meat at the lowest temperatures possible, along with the using citric acid to provide an acidic environment greatly increase the quality of the meat.
When game is cool, dry, and clean, the effectiveness of s pH level of at least pH 5 and, preferably, of 3 or lower, deter flies, slows bacterial growth and is a strong protective barrier to spoilage. A mix of 1 oz citric powder to a quart of potable water should be applied immediately once game meat becomes exposed. A small spray bottle in your field dressing kit, allows citric acid solution to be easily sprayed on to the meat. The citric acid spray should be reapplication least every day and again every time the game bags get wet. Additionally, game bags can be washed or presoak in the citric acid solution prior to going afield.
Food grade citric acid is available from Bulk Foods: 1 pound for $6.31 and 5Lb for $16.56.
http://ift.tt/1vafCPR
Using Citric Acid to Preserve Game Meat
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