Internal temperatures should reach 40 degrees or below within 24 hours. Aging, which usually improves tenderness and flavor, is the practice of holding carcasses or cuts of meat at high humidity and temperatures of 34 to 37 degrees. It is a precise process and is not achieved by hanging a kill outside for a few days. Aging carcasses with little or no fat cover is not recommended. These carcasses lose moisture rapidly, resulting in weight loss and surface discoloration.
Lean meat is also susceptible to deterioration.
Mixon said if wrapped properly, most game meats can be kept frozen for about a year and still retain their flavor. Further tips on transporting, storing and cooking wild game are available from local county extension offices. Recommendations on this web site do not endorse any commercial products or trade names.