Question

three factors contribute to spoiled meat after game is harvested. one of these factors is:
a smoke
b heat
c air circulation
d removing the entrails

Explanation:

Heat can promote the growth of bacteria and spoilage of meat. Smoke is often used for preservation (e.g., smoked meats). Air circulation can help in drying and preventing spoilage (if done properly, like in some meat - curing processes). Removing the entrails promptly is a good practice to prevent spoilage (as entrails can contain bacteria that may contaminate the meat). But among the options, heat is a factor that contributes to spoilage.

Answer:

B. heat