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Field dressing, also known as gralloching [1] (/ ˈ ɡ r æ l ə k ɪ ŋ / GRA-lə-king), is the process of removing the internal organs of hunted game, and is a necessary step in obtaining and preserving meat from wild animals such as deer.
Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
So-called “chronic wasting disease” (CWD)—colloquially referred to as “zombie deer disease,” a similar condition that affects cervids like deer, elk, reindeer, and moose—has been ...
A white-tailed deer showing symptoms of chronic wasting disease (M. W. Miller, Colorado Division of Wildlife, via the Associated Press)
A study published on neurology.org said that in 2022, a 72-year-old man with a history of consuming meat from a CWD-infected deer population presented with rapid-onset confusion and aggression, ...
For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...
Meat that had been preserved in this way was frequently called "junk" [4] or "salt horse". [5] One early method of salt-curing meat was corning, or applying large, coarse pellets of salt, which were rubbed into the meat to keep it from spoiling and to preserve it. [6]