However, not all meat should be aged. Aging carcasses with little or no fat cover is not recommended by meat specialists. In addition, 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 justified for carcasses that are to be ground, or made into, bologna, frankfurters or other sausages.
Pork never is aged because the animals are young when slaughtered and the meat is naturally tender.
Additionally, the unsaturated fats found in pork fat oxidize during aging causing rancidity and off flavor. The above examples show that not all meat benefits from aging. Whether or not game carcasses should be aged can be determined by first understanding the changes which occur during aging. 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.