Billing and Sherman have some pretty robust statistical controls to address these kinds of alternatives. Worth reading the paper.
Fully spoiled food is inedible, but there’s a long window of pathogen growth before that point, which can be lengthened further by spices. Why would some meat not be consumed immediately? Because life is messy, people make mistakes, and animals are large.
Billing and Sherman have some pretty robust statistical controls to address these kinds of alternatives. Worth reading the paper.
Fully spoiled food is inedible, but there’s a long window of pathogen growth before that point, which can be lengthened further by spices. Why would some meat not be consumed immediately? Because life is messy, people make mistakes, and animals are large.