Which of the following factors does NOT contribute to meat spoiling?

Cold temperatures are indeed known to help preserve meat rather than contribute to its spoilage. When meat is stored at lower temperatures, it significantly slows down the growth of bacteria and other microorganisms that lead to spoilage. This is why refrigeration and freezing are effective methods to extend the shelf life of meat.

In contrast, exposure to heat creates an environment where bacteria can thrive, leading to quicker spoilage. High humidity can also foster microbial growth on meat, as moisture creates a favorable condition for bacterial proliferation. Improper handling, such as not washing hands or using contaminated utensils, further increases the risk of meat spoiling due to the introduction of pathogens. Therefore, maintaining cold temperatures is beneficial for preserving meat freshness.