What factors contribute to the spoiling of meat?

The correct answer highlights the critical factors that can lead to the spoiling of meat. Heat promotes bacterial growth, which significantly accelerates the decomposition process. Moisture is also a key element, as it creates an ideal environment for bacteria and mold. Dirt and contaminants can introduce harmful microorganisms, further leading to spoilage.

While other options mention factors associated with preservation or spoilage processes, they do not comprehensively address the main contributors to meat spoilage. For instance, light and air can cause oxidative changes and spoilage in some food products, but they are not as directly impactful on meat as heat, moisture, and dirt. Salt, sugar, and vinegar are often used for preservation and inhibit spoilage rather than promote it. The focus on oxygen, temperature, and time is useful for understanding spoilage but is less direct than the combination of heat, moisture, and dirt, which are immediate environmental factors that contribute to the degradation of meat.