Uncovered Raw Meat or Milk in Fridge

Uncovered Raw Meat or Milk in Fridge

I believe the harm in leaving raw meat uncovered in the fridge is that
more bacteria will enter, more oxygen will enter (causing faster bacteria
multiplication), and more water will escape (causing dryness which
probably slows bacteria multiplication, but toughens the meat, so let's
consider dryness to be bad; I'm not making beef jerky). Please ignore the
stinky odors that escape; just consider the quality of that one uncovered
piece of meat after we eventually cook it.
How much faster will the food spoil (percentage, compared to the same meat
wrapped in plastic wrap)? I imagine that meat with skin, like a whole
chicken, is not effected as much as meat without skin, like a bare chicken
breast, and that ground meat would be effected the most. I wish I had some
data to convince my roommate to cover his meat; is there any research on
this? Feel free to answer this for milk instead if there is more research
for it.