Answer:
1. Bacteria can grow in in enormous numbers on bad meat, so even a small amount of uncooked or spoiled meat can spread bacteria such as salmonella and E. coli.
2. Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality.
Explanation:
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