Georgia Hunter Education Course Practice Exam

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Prepare for the Georgia Hunter Education Course Exam with our comprehensive review materials, including flashcards and multiple-choice questions. Equip yourself with the knowledge to succeed on your hunting education examination!

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Which factor does not contribute to meat spoilage from harvested game?

  1. Temperature

  2. Time

  3. Humidity

  4. The animal's age

The correct answer is: The animal's age

The age of the animal is not a factor that contributes to meat spoilage from harvested game. Factors such as temperature, time, and humidity all play a role in the spoilage process. Temperature can promote the growth of bacteria that can spoil meat, time allows bacteria to multiply, and high humidity levels can create an environment where bacteria thrive. However, the age of the animal does not directly impact the rate at which meat spoils.

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