Tag Archives: Karen Fifield

Deer carcass safety

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Courtesy MSU Extension

By Karen Fifield, Michigan State University Extension

 

With opening day behind us, deer season is here and the excitement is just beginning. After shooting a big buck though, taking the first pictures, and dressing the deer, the work begins. If you have an extended time before you leave camp to head home, there are a few things that need to be considered to keep your carcass safe for consumption.

 

Hanging the deer can assist in cooling the carcass quickly. When cleaning a carcass, Michigan State University Extension recommends using sanitary utensils to lower the risk of cross contamination. It is important to thoroughly cut away any visible contamination and then rinse the cavity of the deer with cold potable water before storing. These practices will also help clean away debris and bacterial contamination.

 

To safely store the carcass, it must be kept at a temperature below 41 degrees Fahrenheit to prevent bacterial growth. It is advised to transport your carcass to a processor as soon as possible. Packing the cavity with ice is another way to help cool the venison carcass quickly or for long distance transport.

 

Aging the meat is a method of enhancing and tenderizing the meat while dispelling the gamey taste of venison. It is important for a safe method of aging to be used. A safe temperature for aging a carcass is 40 degrees F or lower for two to three days. This will safely assist in allowing the natural aging process take place.

 

Carcass safety will assist you in bringing safe food to the table for everyone to enjoy. Have a safe hunting season!

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Barbecue safety

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Courtesy Michigan State University Extension

By Karen Fifield, Michigan State University Extension 

 

This is the season for food, family, picnics and barbecues. It is important to stay food safe by using a food thermometer when barbecuing. Before you begin the grilling season, explore some tips provided by United States Department of Agriculture (USDA) to keep you and your family’s food safe.

 

When purchasing foods for grilling, be careful to transport them safely from the store to your home, keeping meats separate from other foods, particularly poultry. Transport cold foods in coolers or thermal containers, keeping them at 40 degrees Fahrenheit or below, refrigerate until it is time to cook.

 

Keep all cooking utensils and equipment cleaned and sanitized to prevent cross contamination from raw food touching cooked food. Never place cooked foods on platters that have contained raw meats. If you feel you need to precook foods for the grill, the USDA recommends partially cooking foods in a microwave, oven or on a stove to help reduce the time it takes to cook on a grill.

 

To prevent charring, cook foods with low flame or charcoal, also by removing any visible fat that may cause grease to flare. Other safe practices to follow according to USDA guidelines, pertain to cooking foods to proper internal temperatures.

  • Whole poultry: 165 degrees F
  • Poultry breasts: 165 degrees F
  • Ground poultry: 165 degrees F
  • Ground meats: 160 degrees F
  • Beef, pork, lamb and veal (steaks, roasts and chops): 145 degrees F and allow to rest at least three minutes

Use a meat thermometer to check internal temperatures; this is a minimal temperature as the meat can be cooked to a higher temperature if you choose to do so. Always keep hot foods hot and cold foods cold, and remember to package leftovers in small amounts and keep in a refrigerator. When reheating any food items it is recommended to reheat leftovers to a temperature of 165 degrees F.

 

It is Michigan State University Extension’s recommendation to follow safe grilling practices to add to a healthy grilling season.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Infusing water with fresh fruit an easy, tasty way to hydrate

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By Karen Fifield, Michigan State University Extension

 

Drinking enough water each day to stay hydrated can often feel like a chore, but, we know water is very important to keep our body working properly. According to United States Geological Service (USGS) water school, the human body on average is made of 60 percent water. The benefits to our body when consuming water each day are numerous.

 

Staying hydrated helps us:

  • Have healthier skin
  • Stay alert
  • Digest food
  • Maintain a healthy weight

Drinking enough water can be a challenge, but there are ways to make it easier. One popular way is to make fruit infused water and create a “water bar” — an area in your office or home set aside as a place where fresh drinking water can be found regularly. Adding fresh fruit to water can be a fun alternative to drinking plain water.

 

To make infused water, simply add washed fruit of your choice to a container of water and put it in the fridge to chill. Soon the flavor of the fruit will infuse the water. This drink can be a cool summer beverage or a little spice could be added to make a fall or holiday drink. Try adding a few sticks of cinnamon to an apple infused water and experiment with creating your own combinations.

 

Besides hydration, fresh fruit infused water has other benefits:

  • There is no food waste when all of the fruit is used.
  • It can be low-cost flavored drink option when seasonal fruit is used.
  • It contains no added sugar.
  • It is eye-catching.

Michigan State University Extension recommends you try infusing your drinking water with fresh fruit to help increase the amount of water you drink and stay hydrated.

 

This article was published by Michigan State University Extension. Reprinted with permission. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).