The method you handle game after the harvested deserve to have a significant impact on the quality of the meat.

You are watching: What is the number one cause of spoiled meat

The development of bacteria is the cause of spoiled meat. Three factors contribute to bacteria growth. Heat: warmth is the number-one concern. Bacteria thrive rapidly in a carcass, especially if it’s enabled to continue to be warm. Meat begins to spoil above 40° Fahrenheit. The higher the temperature—and the much longer the meat is exposed—the greater the possibility of spoilage. This is particularly true with big game. Moisture: Moisture additionally encourages the development of bacteria. Dirt: Dirt have the right to introduce bacteria.
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