What is the primary cause of the color alterations, such as browning or graying, observed in both fresh and cured meats?

Explanation

The discoloration seen in fresh and cured meats, including brown and gray hues, mainly results from microbial activity. Microorganisms can metabolize components in the meat, leading to noticeable color changes. While biochemical and enzymatic processes also affect meat quality, the primary driver of these specific color shifts is microbial growth.