Why do meats spoil so quickly?

Meat spoils quickly because it is an excellent source of nutrients for microorganisms. Microorganisms are tiny organisms, such as bacteria, molds, and yeasts, that can cause food to spoil. They grow best in warm, moist environments, and meat provides them with all of the nutrients they need to thrive.

When meat is exposed to air, it begins to lose moisture. This creates a dry environment that is not conducive to microbial growth. However, when meat is cooked, it becomes moist again, providing microorganisms with the perfect environment to grow.

Furthermore, the pH of meat is also favorable for microbial growth. The pH of meat is typically between 5.2 and 6.2, which is close to the neutral pH of 7.0. This means that meat is not acidic enough to inhibit microbial growth.

Therefore, meat spoils quickly because it is an excellent source of nutrients for microorganisms, provides them with a moist environment to grow, and has a favorable pH for their growth.