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The resulting acidic slurry is called ‘chyme’—and right away we can see that the “meat rots in your stomach” theory is baloney.
Nothing ‘rots’ in a vat of p H 2 hydrochloric acid and pepsin.
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In the stomach, pepsin (another enzyme) breaks down proteins, and strong hydrochloric acid (p H 1.5-3, average of 2…this is why it stings when you vomit) further dissolves everything.
Finally our ileocecal valve opens, and our small intestine releases what’s left into our large intestine— And the reason we have a bacterial colony in our colon is because our own enzymes can’t break down everything we eat.