High temperatures enroute often cause spoilage, especially in gunshot areas. Hides Avoid damaging the hide by dragging or careless handling. Aging usually results in improvement of tenderness and flavor. However, not all meat should be aged. Aging carcasses with little or no fat cover is not recommended by meat specialist.
Lean meat is exposed and is susceptible to deterioration through microbial growth.
Slime formed by bacteria and mold growth then must be trimmed . Because grinding or chopping tenderizes meat, aging is not necessary for carcasses that are to be ground, or made into bologna, frankfurters or other sausages. Changes in Tenderness Immediately after the animal's death, all meat decreases in tenderness. This is because muscle fibers shorten and harden as a result of rigor mortis. The changes are similar to those which occur during muscle contraction.