Using your knowledge of enzymes explain raw meat keeps longer in a refrigerator than in open airs?

Answer 1

because the warmer the temperature the faster the enzymes grow. Therefor if the raw meat is kept in the fridge then it slows down the process of the cells multiplying. Though, if you boil or get the enzyme to a certain high termperature the enzyme will not be able to cope and will simply die, though this can often depend on the infestation.

Answer 2

Raw meat keeps longer in a refrigerator than in open air due to the presence of enzymes. Enzymes are proteins that catalyze chemical reactions, including those that lead to spoilage of meat. In a refrigerator, the cold temperature slows down the activity of these enzymes, reducing the rate of spoilage. In open air, the enzymes are able to work more efficiently at room temperature, leading to quicker spoilage of the meat.