Which of the following would not contribute to meat spoiling?

Cold temperatures are crucial for preserving meat and extending its shelf life. When meat is stored in a cold environment—such as refrigeration or freezing—bacteria and microorganisms that cause spoilage are significantly slowed down or halted. Cold storage inhibits their growth, thereby maintaining the quality and safety of the meat for a much longer time compared to warm environments, where these harmful organisms thrive.

This preservation method is essential for hunters and anyone handling meat to understand, as it ensures that the meat remains safe to eat and retains its flavor and nutritional value. Proper temperature management is one of the foundational practices in meat handling, making cold temperatures essential in preventing spoilage.