What are the three main factors that might cause the meat on a harvested animal to spoil?

The correct answer identifies heat, dirt, and moisture as the three main factors that can lead to the spoiling of meat from a harvested animal.

Heat is a critical factor because it accelerates the growth of bacteria and microorganisms that cause meat to spoil. When the internal temperature of the meat rises, especially in conditions where the meat is not quickly cooled to a safe temperature, the risk of spoilage increases significantly.

Dirt also plays a role because it can introduce additional contaminants, including bacteria and parasites, onto the meat surface. Contaminated meat is at a higher risk of spoiling due to the introduction of these pathogens.

Moisture is a vital factor as well since it creates an environment conducive to bacteria growth. High moisture content can lead to microbial proliferation, which accelerates spoilage.

Understanding these three factors is essential for hunters and those processing game meat, as they highlight the importance of proper field dressing, cooling, and sanitation to preserve the quality of the meat after harvest.