Final answer:
Meat spoilage is caused by the growth of microorganisms that depend on available water and thrive in certain temperatures. The reduction of water activity through drying or preserving methods and maintaining proper temperature control are key to preventing spoilage.
Step-by-step explanation:
The cause of meat spoilage is primarily due to the growth of microorganisms such as bacteria, molds, and fungi. Microorganisms depend on available water to grow, which is indicated by water activity (aw). Bacteria require a high aw (0.97-0.99) to thrive, whereas fungi can grow in drier conditions. By reducing the aw in foods through drying, or by adding substances that increase osmotic pressure like salt in brine or sugar in jams, we can prevent spoilage. Temperature control is also crucial, as bacteria multiply rapidly between about 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit). Failure to maintain proper temperatures can lead to rapid bacterial growth and food spoilage. Additionally, preserving methods such as smoking meat can extend its edibility by adding flavor and reducing the meat's susceptibility to spoilage.