What is one of the factors that contributes to spoiled meat after the game is harvested?

Heat is a significant factor that contributes to spoiled meat after game is harvested because it promotes the growth of bacteria and other microorganisms that can lead to spoilage. When an animal is harvested, the body's internal temperature remains high, and if the meat is not cooled promptly, the heat can create an environment where pathogens can multiply rapidly. Properly cooling the meat immediately after harvesting is crucial to preserving its quality and preventing spoilage.

In contrast, moisture, cold, and air can also interact with the meat but do not directly cause spoilage in the same manner as heat does. While high moisture levels can lead to spoilage, they are often a secondary effect of improper heat management. Cold temperatures can help preserve the meat, and while exposure to air can lead to oxidation, it is the heat that primarily drives bacterial growth in the immediate aftermath of harvesting.