Factors that influence the rate of meat spoilage

• Disease: diseased meat spoil faster
• Temperature: high temperature increase the rate of spoilage
• Handling conditions unhygienic handling increased the rate of spoilage
• Slaughter conditions: contamination in slaughter house promote meat spoilage
• Moisture content: high moisture content promote meat spoilage
• Level of breeding: incomplete breeding or leaving much blood in meat promote spoilage
• Preservative used: application of preservatives like salt prolong meat life
• Rumen contents at slaughter: if the rumen is full, its content will contaminate meat and promote meat spoilage

Thanks

Dr. Bbosa Science