Why can spoiled meat develop foul odours?

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Spoiled meat develops foul odours primarily due to the microbial decomposition of proteins. When meat is no longer protected by a living immune system, specific bacteria—such as Proteus, Pseudomonas, and Clostridium—proliferate on its surface and within its tissues.123

These microorganisms break down the long peptide chains of proteins into smaller components, including amino acids and various foul-smelling compounds. The characteristic putrid odours are caused by the release of substances such as amines, ammonia, and hydrogen sulfide. In anaerobic environments, such as inside canned goods, this process of protein decomposition can lead to significant gas production and putrefaction, further intensifying the unpleasant smell.21