Proteins in meat are broken down by enzymes, leading to spoilage. Drying fresh meats effectively preserves them for extended periods. How does drying meat help prevent spoilage by affecting enzymatic activity?

• A. Drying meat increases water activity, providing more free water necessary for enzymatic reactions, which helps in maintaining enzyme activity and decelerates spoilage.
• B. Drying meat induces protein denaturation, which disrupts enzyme structure and activity, thereby reducing the potential for protein (meat) degradation.
• C. Drying meat significantly increases the pH level, creating an environment that enhances enzyme stability and slows down spoilage.
• D. Drying meat concentrates substrate and enzyme levels, potentially decreasing the rate of enzymatic reactions and contributing to slower spoilage.

Answer: (B)