Which of the following is a critical concern regarding bacterial growth in meat products?

Temperature control is a critical concern regarding bacterial growth in meat products because it plays a pivotal role in food safety. Bacteria thrive in environments that provide favorable temperatures, typically between 40°F to 140°F (4°C to 60°C), known as the "danger zone." When meat products are not stored or cooked at safe temperatures, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. Proper temperature management, including refrigeration, cooking to the appropriate internal temperatures, and maintaining safe holding temperatures, is essential to control bacterial growth and ensure that meat products are safe for consumption.

While fat content, protein levels, and the color of meat can influence the quality and characteristics of meat products, they do not directly impact the growth of bacteria in the same significant manner as temperature control does. Hence, the focus on managing temperature is crucial for ensuring meat safety.