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.
Using your knowledge of enzymes explain milk that has been boiled and covered keeps longer than fresh milk?
Coldness inhibits bacterial growth, thus preserving food longer.
in the fridge
The cold temperatures make it impossible for most berms and other mciroscopic organisms to survive, so the food will be preserved longer than being out in a cupboard. The "safe zones" for food is I believe below 40F and above 160F
Enzymes that become no longer functional are referred to as being "denatured".
no
Put it in a refrigerator
To keep it fresh for longer.
No no at all now.
You need the refrigerator so you can keep food fresh for longer periods of time. You can keep almost anything in it.
countertop
To keep fresh asparagus in the refrigerator longer, trim the ends, place in a glass of water, cover with a plastic bag, and store in the vegetable crisper.