Things like “dry aged” steak.
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It does. Just spoils in the right kind of way. Kinda like cheese is milk that spoiled correctly.
People just found, through trial and error, ways to have meat spoil in such a way that is not harmful and makes the meat taste better.
Some ways include protecting me meat from intrusion of bacteria and fungi with salt or plastic and storing it in a dry environment, so the top layer becomes dry and less penetrable for harmful bacteria and fungi.
But other ways actually encourage those growths, just like mold on cheese.
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