Which condition is least likely to contribute to meat spoiling?

Cold temperatures are effective at slowing down the growth of bacteria, molds, and other microorganisms that contribute to meat spoiling. When meat is stored in cold conditions, such as in a refrigerator or freezer, the low temperatures significantly inhibit microbial activity, thereby extending the shelf life of the meat. This is why cold storage is a standard practice for preserving meat and maintaining its safety and quality.

In contrast, high temperatures, warm and humid weather, and exposure to sunlight create environments conducive to the growth of spoilage organisms, leading to quicker deterioration of meat. Each of these factors can accelerate the decomposition processes and increase the risk of foodborne illnesses, making cold temperatures the least likely condition to contribute to meat spoiling.