My name is David Barker and I'm producing a documentary on the science of food for the BBC in the UK and for PBS in the US.
We currently have a film crew in the Anchorage region of Alaska filming a story about the recovery, processing and consumption of roadkill moose. We are going to explain why it's so important to process the carcass quickly, before the meat spoils; why it must be stored correctly to ensure it remains tender; and show the skills needed to process large game quickly and safely. We need to carry out some specialist photography on a whole carcass, or even a leg of some big game, to help us illustrate what happens inside muscles as they die and rigor mortis sets in, plus explain what cold shortening is and why it needs to be avoided to make sure the meat stays tender. We do not want to keep the meat, just to use it for our film for a few hours.
If you have any moose or other big game in storage that you would be happy to allow us to photograph, please get in touch and I can put you in touch with our crew.