2013 Venison Workshops
Food Safety for Deer Hunters
Enjoy your sport & treat family and friends
to safe Venison
2013 Venison Workshops
VenisonCare and Handling of the Meat
Chilling and Freezing
for
Safety & Preservation
2013 Venison Workshops
Meat Preservation
Low Temperature
Chilling
32-40ºF (0-5ºC)
Freezing
Below 28ºF (-2ºC)
2013 Venison Workshops
2013 Venison Workshops
Carcass Chilling Rate
Carcass Size & Weight
Temperature
Fat Cover on Carcass
Chilling Method
2013 Venison Workshops
Carcass Chilling Rate
Chilling Method
Air
Deer – 20 hrs at 35o F
Beef – 48 hrs. at 35o F
Pork – 20-24 hrs. at 35o F
Relative Humidity ~ 85%
If higher Slime Bacterial Growth
2013 Venison Workshops
Time/Temperature
Control Points
Chill Carcass Surface to 40ºF
Within 24 hrs.
Handling, Holding
At 40ºF or lower
Products that are
not properly chilled
held at temperatures exceeding 40ºF
Further processed to kill pathogens
2013 Venison Workshops
Chilling
32-40ºF (0-5ºC)
Meat Aging
Deer 1 - 2 weeks
Beef 1 - 4 weeks
Home Storage - 4 days (short term)
Cut and packaged meat
2013 Venison Workshops
Ageing Deer
Age deer only if:
Properly handled
Clean
Not gut shot
2013 Venison Workshops
Ageing of the Carcass
Leave the skin on during ageing (cold)
Holds down shrinkage
Avoids discoloration
Proper ageing
Improves tenderness
Ageing temperatures
32º to 36 º Fahrenheit
Not to exceed 40 º Fahrenheit
Ageing time
2 Weeks Maximum
Please don’t
do this!!!
53 degrees when this photo
was taken, and it hadn’t
been below 40 degrees for
48 hours – the whole time
this deer was hanging.
2013 Venison Workshops
Home Refrigeration Tips
Operate refrigerator at 35ºF
Properly wrap all meat
Steaks and roasts may be aged in the
refrigerator
Ground meat has a shorter shelf life
Cured meat products are more stable than
fresh meat
2013 Venison Workshops
Freezing
Less than 28ºF (-2ºC)Maintains:
Flavor and Tenderness
Nutritive Properties
of fresh meat when properly applied
2013 Venison Workshops
Quality Affected By:
Freezing Rate
Storage Conditions
Thawing Rate
2013 Venison Workshops
Rapid Vs. Slow Freezing Ice Crystal Size
Slow freezing allows ice crystals to
grow to larger sizes ()
Ice Crystal Location
Slow freezing causes ice crystals to
migrate to intercellular space ()
Causes more drip loss ()
2013 Venison Workshops
Bottom Line…………….
Freezing
stops growth of microorganisms during
storage
may damage or kill some organisms
maintains quality of product when
properly applied
Does not preserve by destroying bacteria,
virus, mold or toxins.
2013 Venison Workshops
Thawing Meat Meat thaws more slowly than
it freezes
at same temperature
differential
Slow thawing tends to reduce
drip loss ()
Thawing meat at room
temperature poses a food
safety hazard!
2013 Venison Workshops
Frozen Storage Timetable
Venison 6-12 months
Beef 6-12 months
Lamb 6-12 months
Veal 4 - 6 months
Fresh Pork 4 - 6 months
Cured Pork 1.5 months
Variety Meats 3 months
Poultry 4 months
Ground Beef 6 months
Seasoned Sausage 2 months
2013 Venison Workshops
Freezer Operation Tips
Operate freezer at 0ºF (-10ºF better)
Maintain constant temperature ±5ºF
Proper wrapping is important
Learn to recognize “normal” frozen meat color
Observe recommended frozen storage times
Thaw meat in the refrigerator or cook without thawing
(allow 1/3 more time to cook)
2013 Venison Workshops
Freezer Power Failure
Do Not Open the Freezer During Power Outage.
Check temperature of meat packages after power is restored.
If temperature is <40oF
Refreeze quickly
Temperature > 40oF
Cook immediately or discard
2013 Venison Workshops
Chronic Wasting Disease
CWD
2013 Venison Workshops
CWD
A Transmissible Spongiform Encephalopathie
(TSE)
Why should we care???
TSE’s are fatal neurological disorders
affecting humans and animals. BSE in Beef
CJD in Humans
Scrapie in Sheep
FSE in Domestic Cats
CWD in Deer and Elk
2013 Venison Workshops
CWD
TSEs are caused by Prions (small protein)
Prions are resistant to heat and chemical
denaturants
Prions are difficult to deactivate
CWD is not currently thought to be
transmissible to Humans
2013 Venison Workshops
Prudent Recommendations
Minimize contact with Brain tissue, Spinal cord, Lymph nodes and Spleen
Wear rubber gloves when field dressing, removing the head and antlers
Use separate saw when removing head and antlers
Remove lymph nodes
Process animals individually
Bone out the meat from your animal
Use strong bleach to sanitize equipment
2013 Venison Workshops
Protecting Indiana’s Deer Herd
So far CWD has not been found in Indiana, although it
was found in Northern Illinois in 2002.
What should you be looking for? Even before deer
exhibit neurological symptoms (stumbling, lack of
balance), they begin to salivate heavily, and you
might notice drool marks down their face and neck.
Eventually, they are unable to feed, and the ultimate
cause of death is starvation, hence the term “wasting
disease”.
2013 Venison Workshops
From: APHIS – July 2013
2013 Venison Workshops
CWD Testing
2013 Deer Hunting Season
Since 2002, over 10,000 samples have been tested with no prions detected.
This year biologists will again sample road killed deer throughout the year as part of their routine duties. Additionally, about 50 staff will collect 10 samples each from hunter harvested deer during the first weekend of firearms season.
Additionally, targeted testing will be done on deer that appear emaciated or otherwise ill.
2013 Venison Workshops
Other diseases to watch for…
Bovine Tuberculosis (TB)
-look for blister like sores on inside of body cavity and
on organs
Epizootic Hemorrhagic Disease (EHD)
-six years ago there was a significant outbreak in
Southern Indiana
- So far this year (9/9) there have been reports in 13
counties, with only 1 positive sample in wild deer.
- In previous years following outbreaks, the deer herd
has rebounded to pre-outbreak levels very quickly.
2013 Venison Workshops
2012 Final Report 2013 So Far…
2013 Venison Workshops
More on EHD
EHD and Bluetongue virus are very similar
Both are transmitted by biting flies, and therefore are
seasonal in nature, occurring in late summer and
early fall. Outbreaks cease with onset of cold
weather (generally before hunting season)
Antibodies for EHD can be passed on by surviving
does to their fawns
Drought is believed to be a contributing factor
Humans are not at risk by handling infected deer,
eating venison from infected deer, or being bitten by
the infected biting flies.
2013 Venison Workshops
Indiana’s DNR has
EHD/CWD/TB fact sheets
online:
http://www.in.gov/dnr/fishwild/5466.htm
2013 Venison Workshops
In Loving Memory of our fathers:
Howard “Bud” Osborne
1939 - 2007
Merrill Ferris
1937-1986