Heat spoilage of a piece is the stuffy ripening (spoiling) of shot game due to heat accumulation in the carcass. Pieces heat up mainly when they are not broken up in time. But also the factors of the location and the size of the scrap, the time, the outside temperature as well as the season have a small or bigger influence on whether and how fast the piece heats up.
Especially in the case of stronger and feistier pieces, the insulating layer of fat under the blanket/rind causes a delay in cooling. For this reason, care must be taken to ensure that sufficient outside air can get into the game carcass after it has been broken open shortly after the shot, so that it can cool down. For this purpose, so-called ventilation slits can also be made on the leaves.
In the most unfavorable cases, i.e. with massive solar radiation, high outside temperature as well as unfavorable reject position, a piece can be heated up already after 90 minutes. Therefore, heavy pieces, which do not die in sight, should also be resighted promptly, so that the good game can be preserved.
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