How does meat rot?

Meat rots due to the action of microorganisms, primarily bacteria. When meat is exposed to air, it comes into contact with these microorganisms, which start to break down the meat's proteins, fats, and carbohydrates. This process is accelerated by several factors, including temperature, moisture, and the presence of oxygen.

1. Temperature: The ideal temperature for bacterial growth is between 40°F and 140°F. When meat is stored at these temperatures, bacteria can multiply rapidly and cause spoilage. Refrigeration can slow down bacterial growth, but it doesn't stop it completely.

2. Moisture: Bacteria need moisture to grow. Meat is naturally moist, which makes it an ideal environment for bacterial growth. When meat is exposed to excess moisture, such as when it's left in standing water, bacteria can grow even more quickly.

3. Oxygen: Oxygen is also necessary for bacterial growth. When meat is exposed to air, it comes into contact with oxygen, which allows bacteria to grow. Vacuum sealing or storing meat in an airtight container can help to limit the amount of oxygen available to bacteria and slow down spoilage.

4. Type of Bacteria: The type of bacteria present on the meat can also affect how quickly it rots. Some bacteria, such as E. coli and Salmonella, are more harmful than others and can cause food poisoning if ingested.

Here is the process of meat rotting in more detail:

1. Bacteria growth: When meat is exposed to air, bacteria from the environment land on it and start to grow. These bacteria can come from a variety of sources, including soil, water, animals, and humans.

2. Enzymes breakdown: The bacteria produce enzymes that break down the proteins, fats, and carbohydrates in the meat. This process is called proteolysis, lipolysis, and glycolysis, respectively.

3. Spoilage: As the bacteria break down the meat, it begins to spoil. The meat will change in color, texture, and smell. It may also become slimy or develop mold.

4. Food poisoning: Some bacteria that cause meat spoilage can also cause food poisoning. Food poisoning can cause symptoms such as nausea, vomiting, diarrhea, and abdominal pain.

To prevent meat from rotting, it is important to keep it refrigerated or frozen, store it in an airtight container, and cook it thoroughly before eating.