What is the primary cause of spoiled meat?

The primary cause of spoiled meat is bacteria growth. Bacteria thrive in certain conditions, particularly when the meat is kept at temperatures above the safe threshold for an extended period. When meat is not maintained at the proper cold temperatures, bacteria that are naturally present can multiply rapidly, leading to spoilage and potential foodborne illnesses.

While temperature fluctuations can contribute to this issue by allowing bacteria to thrive during warmer periods, it's the presence and growth of bacteria that directly lead to the breakdown of meat quality. Additionally, improper storage techniques and exposure to air can create environments conducive to bacteria, but the root cause of spoilage primarily remains the growth of bacteria themselves. Understanding this relationship is crucial for ensuring food safety and proper handling in both hunting and cooking contexts.