What is the leading cause of spoiled meat after a hunt?

Heat is indeed a major factor contributing to the spoilage of meat after a hunt. When an animal is harvested, the body's temperature can start to rise due to environmental factors, the activity of the animal beforehand, and the warm conditions it may be exposed to immediately after being killed. If the meat is not cooled down appropriately and quickly, bacteria can multiply rapidly, leading to spoilage.

Keeping the meat in a cool environment helps prohibit bacterial growth, therefore prolonging shelf life. It's crucial to process the meat efficiently and store it at a safe temperature to prevent heat-related spoilage. Factors such as humidity, improper dressing, and contamination can contribute to spoilage, but heat is often the initial and most significant cause, especially in warm conditions immediately following a hunt.