02-14-2005, 05:37 AM
Aging Game
[#000000]The question of whether or not to age game meats has always been a point of discussion among hunters. Many practical considerations such as the temperature at the time of harvest, the chilling rate, the age of the animal, the proper storage place for aging and the intended use of the meat need to be determined if you plan to age your game. [/#000000]
[#000000]Aging of meat is defined as the practice of holding carcasses or cuts at temperatures of 34 F to 37 F for 10 to 14 days (Figure 3). This allows the enzymes present in the meat to break down some of the complex proteins contained in the carcass. Aging of meat usually improves tenderness and flavor.
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[#000000]![[Image: fn124-3.gif]](http://www.ext.nodak.edu/extpubs/yf/foods/fn124-3.gif)
Figure 3. Immediately after death, all meat decreases in tenderness (indicated by the downward slope of the line from zero to one day postmortem). From one to approximately 14 days, tenderness increases at a constant rate. After 14 days of aging, tenderness continues to increase but at a much slower rate.
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[#000000]Because mammals and birds forage for food, their muscles may develop more connective tissue than muscles of domestic animals. Exercise can be given as a reason for less tender meat. Tenderness is generally inversely related to age of the animal at harvesting. The tenderest meat comes from young, healthy, alert animals. The condition of the animal prior to harvest has an overall effect on the quality of the meat. If an animal has run a long distance before being killed it will have depleted its reserve glycogen stores, which may result in meat which is darker in color (a brownish-red to a purplish-black) and may be sticky or gummy in texture. Consequently, this meat does not decrease to a normal pH of 5.6-5.8, but stays at a pH greater than 6. This decreases the keeping quality of meat and increases the potential of bacterial growth. [/#000000]
[#000000]Not all meat should be aged. Young game animals are tender by nature. Aging game that has been skinned often results in excessive weight loss, dehydration and surface discoloration of the lean tissue because there is little or no fat cover on the carcass. The meat is also exposed and susceptible to deterioration by bacteria and mold growth. Processing game meats into sausage or ground meats should be done as soon after harvest as possible to minimize weight loss from drying and deterioration due to microbial growth. Grinding or chopping tenderizes game so aging is not necessary. If you prefer to age your game, leave the hide on the carcass and maintain proper temperature. [/#000000]
[#000000]Whether or not to age birds is also a matter of personal preference. Young game birds have lighter legs, soft breastbones and flexible beaks. Older birds have darker, hard-skinned legs, hard and brittle breastbones and inflexible beaks. They need to be aged longer than young birds. If you do not have a cooler in which to put the birds, the weather can affect the aging process. Hot, muggy conditions accelerate aging. Sometimes birds are not dressed before aging. Hang the birds by the feet in a cool, dry, airy place. Feathers should be dusted with charcoal and covered with cheesecloth to protect from insects. [/#000000]
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[#000000]The question of whether or not to age game meats has always been a point of discussion among hunters. Many practical considerations such as the temperature at the time of harvest, the chilling rate, the age of the animal, the proper storage place for aging and the intended use of the meat need to be determined if you plan to age your game. [/#000000]
[#000000]Aging of meat is defined as the practice of holding carcasses or cuts at temperatures of 34 F to 37 F for 10 to 14 days (Figure 3). This allows the enzymes present in the meat to break down some of the complex proteins contained in the carcass. Aging of meat usually improves tenderness and flavor.
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Figure 3. Immediately after death, all meat decreases in tenderness (indicated by the downward slope of the line from zero to one day postmortem). From one to approximately 14 days, tenderness increases at a constant rate. After 14 days of aging, tenderness continues to increase but at a much slower rate.
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[#000000]Because mammals and birds forage for food, their muscles may develop more connective tissue than muscles of domestic animals. Exercise can be given as a reason for less tender meat. Tenderness is generally inversely related to age of the animal at harvesting. The tenderest meat comes from young, healthy, alert animals. The condition of the animal prior to harvest has an overall effect on the quality of the meat. If an animal has run a long distance before being killed it will have depleted its reserve glycogen stores, which may result in meat which is darker in color (a brownish-red to a purplish-black) and may be sticky or gummy in texture. Consequently, this meat does not decrease to a normal pH of 5.6-5.8, but stays at a pH greater than 6. This decreases the keeping quality of meat and increases the potential of bacterial growth. [/#000000]
[#000000]Not all meat should be aged. Young game animals are tender by nature. Aging game that has been skinned often results in excessive weight loss, dehydration and surface discoloration of the lean tissue because there is little or no fat cover on the carcass. The meat is also exposed and susceptible to deterioration by bacteria and mold growth. Processing game meats into sausage or ground meats should be done as soon after harvest as possible to minimize weight loss from drying and deterioration due to microbial growth. Grinding or chopping tenderizes game so aging is not necessary. If you prefer to age your game, leave the hide on the carcass and maintain proper temperature. [/#000000]
[#000000]Whether or not to age birds is also a matter of personal preference. Young game birds have lighter legs, soft breastbones and flexible beaks. Older birds have darker, hard-skinned legs, hard and brittle breastbones and inflexible beaks. They need to be aged longer than young birds. If you do not have a cooler in which to put the birds, the weather can affect the aging process. Hot, muggy conditions accelerate aging. Sometimes birds are not dressed before aging. Hang the birds by the feet in a cool, dry, airy place. Feathers should be dusted with charcoal and covered with cheesecloth to protect from insects. [/#000000]
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