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Bone-in Requirements
Posted by Michael Strahan on Mar 02 2006
Hi guys,

Actually the bone-in requirement has ONE primary purpose; to help keep meat longer in the field without spoiling.  There has been some argument on this here in the Hunting Forum in the past, however it is true that meat keeps longer on the bone (in field conditions) than it does as a loose, amorphous ball of meat in the bottom of a sack.  Makes sense when you think about it; remove the bones and you have a huge, long open wound channel that leaks fluid the entire time.  This ends up being a breeding ground for bacteria that will eventually spoil the meat.  If the bones are in it, the surface will glaze over nicely and it will keep better in the field.

One of the first places this requirement came into play was on the Hoholitna River; a long system where meat care was very difficult.  This was back in the heyday of the Mulchatna caribou hunts not long ago.  As a result of the success of this project, it has been expanded to other areas.

Perhaps someone from ADFG would care to comment on this?  Might be interesting to see how far off base I might be on this one!

-Mike

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