Question

5. Molds and bacteria contain hydrolytic enzymes used to breakdown proteins,

lipids, etc.
a) (5 Points) Why does food not spoil as fast when it is refrigerated as it
would at room temperature?
b) (5 Points) Meat begins to feel slimy and it smells when it is spoiled due to
a decomposition reaction with oxygen and carbon dioxide. Why would
meats spoil less rapidly when left unsliced?

Answer 1

Answer:Temperature affects storage time and food deteriorates faster at higher temperatures. Microorganisms grow rapidly at room temperature . Thus to slow microbial growth, enzymatic and oxidative processes, food must be stored at room temperature.

Due to decomposition reactions with oxygen or carbon dioxide in the air, meat begins to feel slimy and smell spoiled. ... Because of its smaller surface area, the unsliced meat would have less collisions and therefore, a slower reaction rate.

Step-by-step explanation: