Final answer:
The typical temperature for aging deer in commercial meat coolers is between 34°F to 37°F (1°C to 3°C), so the correct answer is B) 38°F (3°C). This range prevents bacterial growth while allowing enzymatic tenderization.
Step-by-step explanation:
Optimal Temperature for Aging Deer Meat
The typical temperature at which a deer is aged in commercial meat coolers is 34°F to 37°F (1°C to 3°C). Therefore, the closest answer is B) 38°F (3°C). Aging deer meat at this temperature range ensures that the meat is kept safe from bacterial growth while allowing the natural enzymes in the meat to tenderize it. This process improves the flavor and texture of the meat. Refrigeration temperatures between 0 °C and 7 °C inhibit microbial metabolism significantly, which is necessary for properly aging meat without spoiling it.
Aging deer meat outside of this temperature range could lead to proliferation of bacteria, especially if the temperature exceeds 40°F (4°C), which is considered the upper limit for safe refrigeration of perishable foods. It is critical to maintain proper temperatures in meat coolers to prevent the risk of foodborne illness.