Why does ground meat spoil faster than sliced meat?

Ground meat spoils faster than sliced meat primarily because it has more surface area exposed. When meat is ground, the cellular structure is disturbed, which enhances the exposure of the interior of the meat to air, bacteria, and other microorganisms. This increased exposure allows for a higher rate of microbial growth and oxidation, both of which contribute to spoilage.

Furthermore, the grinding process can also distribute bacteria throughout the meat that might only be on the surface in whole cuts. As a result, this greater surface area and the mixing of these microorganisms can lead to more rapid deterioration of ground meat compared to whole cuts or sliced meat, where the surface area exposed is significantly less.

The other options, while they may influence spoilage in different contexts, do not contribute as directly to the rapid spoilage of ground meat as the increase in surface area does. For example, enzyme activity and fat content can affect the flavor, tenderness, and shelf life of meat, but they are not the primary reasons for the faster spoilage rate observed in ground meat.