not recommended and has no scientific validity after 24 hours as a meat sack, but i wont bore you with the data except to say citric acid is a prescription for a set of conditions around our meat like a pain killer is for migraine. It's great to have when you need it but expect not to very often.
Temps > 60F = yes
deep wound channel treatment = yes
The reason I don't recommend pre-soaking game bags in citric acid is two-fold: 1) bacteria doesn't begin to grow or replicate until its environment (our meat) stabilizes, which takes roughly 18-24 hours; 2) once meat has made contact with the surface of the pre-soaked bag material, the "dose" is applied and the surface pH will temporarily lower (but inconsistently when tested) for up to 18-24 hours before pH levels return to baseline...however that "dose" is unnecessary until 24 hours post harvest anyway. Think of it like taking a pill for a headache you'll have tomorrow...