Deer meat question

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rickslady

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Dunham, Quebec
Hi,
A friend of mine shot a buck late Sunday (very close to dark).... It wasn't found until first thing yesterday morning. The deer had completely bled out & smelled fine but we noticed that the meat was very very pale... (Almost like veal). The meat is typically very red... Any ideas?
Thank you
 
According to the Canada Food Handling Course work forced me to take, is the meat was over 4 deg C for more than 4 hours, it is garbage. They say the bacteria grows too quickly above 4*.
 
Was the deer bloated when he found it and dressed it? If he brings to a butcher the butcher should be able to tell right away if it's good to butcher and eat.
 
Its fine, the pale colour is from lack of oxygen. Soon as you cut the meat let it sit for 5 mun, and the red colour will come back. Its a chemical reaction called oxymylohemagloben.
 
bydabeav said:
According to the Canada Food Handling Course work forced me to take, is the meat was over 4 deg C for more than 4 hours, it is garbage. They say the bacteria grows too quickly above 4*.
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This maybe true for meat of unknown origin, and unknown quality. Lots of terrible things happen to commercially processed food.
This guide was written by layers of food handling professionals, trying to protect them selves, and possibly others. Food handlers not washing their hands is the greatest risk to consumers.
Lots of our parents, or grandparents grew up without refrigeration, eating wild game and fish, and surprisingly enough, to the tree hugging liberal layers, still managed to survive long enough to reproduce.
If your meat, after hanging a short while, does not smell, feel slimy, or look green it will be fine to enjoy.
 
bydabeav said:
According to the Canada Food Handling Course work forced me to take, is the meat was over 4 deg C for more than 4 hours, it is garbage. They say the bacteria grows too quickly above 4*.
Click to expand...

I think this would apply to hamberger that has already been hung, cut and processed.
 
I've been in the food industry for over 20 years and trust me it doesnt take much for meat to spoil, if it was below 4* then it should be okay but it's also depends on how quickly the beast cooled down! I've been involved with health inspection and you'd be surprised at how quickly meat can turn. I would google food safety tips for proper handling of wild game, as well always be careful with children and seniors!
 
Chefhunter said:
I've been in the food industry for over 20 years and trust me it doesnt take much for meat to spoil, if it was below 4* then it should be okay but it's also depends on how quickly the beast cooled down! I've been involved with health inspection and you'd be surprised at how quickly meat can turn. I would google food safety tips for proper handling of wild game, as well always be careful with children and seniors!
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.......
 
There is a great website healthywildlife.ca that has great up to date information of over all health of wild game nation wide as well great info on how to properly harvest your deer. The most important factor is to gut and cool the carcass as soon as possible!
 
Skip4Play said:
Its fine, the pale colour is from lack of oxygen. Soon as you cut the meat let it sit for 5 mun, and the red colour will come back. Its a chemical reaction called oxymylohemagloben.
Click to expand...

This^^^^^^^. No different when you buy steaks at Safeway. The redder it is the longer it's been sitting there. Oxygen turns it a bright red.
 
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