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

Moisture is a crucial factor that can lead to the spoilage of meat after game is harvested. When moisture is present, it creates an environment conducive to the growth of bacteria and other microorganisms, which can quickly lead to decomposition of the meat. Proper handling and processing techniques, such as keeping the meat dry and cool, are vital for preserving its quality and preventing spoilage.

In contrast, while light and wind are important environmental factors to consider in meat preservation, they are not as directly impactful as moisture in the spoilage process. Light can cause some degradation of meat color and quality over time, but it does not inherently promote bacterial growth like moisture does. Wind can aid in drying out the surface of the meat, which may help slow spoilage, but it is less significant compared to the role of moisture. Cold temperatures are generally beneficial for preservation as they inhibit the growth of harmful bacteria, underscoring why moisture stands out as a key factor in meat spoilage.