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  1. #1
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    ascorbic acid

    I recently read an article about a hunter that harvested his moose in Alaska and then sprayed the meat with ascorbic acid. Does any one have any info on this procedure,effects, and benefit on the meat? Thanks, Lab Lover

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    Ascorbic acid vitamin c's scientific name. Humans can take it to prevent scurvy disease which Is lack of vitamin c. I see no benefit in coating meat with it to wash it off later when you rinse it before you cook it. Drink a glass of orange juice or take a multivitamin. It is cheaper and has probably a better effect.

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    From what I understand, ascorbic acid has antimicrobial properties and retards the spoilage of fresh meat to some degree.

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    ascorbic acid creates a low ph environment on the surface of the meat. Bacteria can not live and reproduce in an acidic environment. This prevents spoiling.

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    Interesting. It seems like it may slow the spoiling process down, but I think you still want to properly handle, cool, and transport the meat as quickly as possible. Right 8750?
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    Of course rickinoco. Another major benifit is keeps the flies away. Still this is not a full proof method only a deterant.

 

 

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