Pennsylvania Hunter-Trapper Education Course Practice Exam

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Prepare for the PA Hunter-Trapper Education Course with this practice exam. Utilize flashcards and multiple-choice questions to master the material. Each item includes hints and explanations to ensure comprehension and readiness for your official test.

Practice this question and more.

What factor contributes most to meat spoilage?

Freezing temperatures
Improper field dressing
Type of animal
Exposure to air

The correct answer is: Improper field dressing

Improper field dressing contributes most to meat spoilage because it can introduce bacteria to the meat, causing it to spoil. Freezing temperatures help slow the spoiling process, but do not prevent it entirely. The type of animal does not have a significant impact on spoilage compared to the other factors listed. Exposure to air can contribute to spoilage, but it is not as significant as improper field dressing.