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Course Outline

The way you handle game after it’s harvested can have a significant impact on the quality of the meat.

  • The growth of bacteria is the cause of spoiled meat.
  • Three factors contribute to bacteria growth.
    • Heat: Heat is the number-one concern. Bacteria grow rapidly in a carcass, especially if it’s allowed to stay warm. Meat begins to spoil above 40° Fahrenheit. The higher the temperature—and the longer the meat is exposed—the greater the chance of spoilage. This is particularly true with large game.
    • Moisture: Moisture also encourages the growth of bacteria.
    • Dirt: Dirt can introduce bacteria.
Bacteria spoils meat due to moisture, heat, and dirt.
  • Unit 4 of 9
  • Topic 4 of 5
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