Pennsylvania Hunter-Trapper Education Course Practice Exam 2025 – The Complete All-in-One Study Guide for Exam Success!

Question: 1 / 400

What factor contributes most to meat spoilage?

Freezing temperatures

Improper field dressing

Improper field dressing contributes most to meat spoilage because it can introduce bacteria to the meat, causing it to spoil. Freezing temperatures help slow the spoiling process, but do not prevent it entirely. The type of animal does not have a significant impact on spoilage compared to the other factors listed. Exposure to air can contribute to spoilage, but it is not as significant as improper field dressing.

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Type of animal

Exposure to air

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