What causes spoilage in pork according to common patterns?

Spoilage in pork typically occurs from the surface inward. This is due to factors such as exposure to air, bacteria, and other environmental conditions that primarily affect the outer layers first. The surface of the meat is more vulnerable to microbial growth, which can be influenced by factors such as temperature and humidity. As spoilage progresses, it affects the meat layer by layer, moving inwards towards the bone.

The option discussing spoilage occurring from bone outward inaccurately suggests that the center of the meat is compromised before the outer layers, which is not the typical pattern observed in spoilage. Spoilage usually begins on the surface, so understanding this process is essential in handling and preserving meat effectively.