The way you handle game after the harvested deserve to have a far-reaching impact ~ above the top quality of the meat.

You are watching: Three factors contribute to spoiled meat after game is harvested. one of these factors is:

The growth of bacteria is the cause of spoiled meat. Three factors contribute to bacteria growth. Heat: heat is the number-one concern. Bacteria grow rapidly in a carcass, specifically if it’s allowed to stay warm. Meat starts to spoil over 40° Fahrenheit. The higher the temperature—and the much longer the meat is exposed—the higher the opportunity of spoilage. This is particularly true with huge game. Moisture: Moisture also encourages the expansion of bacteria. Dirt: Dirt have the right to introduce bacteria.
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