Final answer:
Meat spoilage occurs due to microbial growth favored by inadequate temperature control, oxidation leading to rancidity, and high available water content that supports microorganism growth.
Step-by-step explanation:
Meat spoilage is a significant concern as it affects food safety and quality. Three primary factors that cause meat to spoil include microbial growth, oxidation, and moisture loss. First, the failure of temperature control can lead to the rapid multiplication of bacteria and other microorganisms, particularly between temperatures of 4 and 60°C (40 and 140°F). Second, oxidation caused by exposure to air can lead to rancidity, affecting the meat's color, flavor, and texture. Third, available water for microorganisms to grow is crucial as bacteria require a high water activity (aw), while fungi can grow in drier conditions. Methods such as refrigeration, smoking, drying, salting, and adding preservatives are employed to hinder these factors and thus preserve the meat longer.