The rigor mortise effect of sugars being turned to lactic acid and then back to sugars happens within 24hours of death. Once this takes place the traditional aging of the meat commences. For proper/safe aging the carcass should be kept between 33-37 dergree F. Lower will halt the process, higher will spead up the process and can cause spoilage.

BTW fridge aging is completely safe as long as your fridge can maintain below 40 temps. It is best to do it other then your main fridge as opening and closing of the door will cause fluxations and could result in a higher core temperature of the meat. When doing it this way with final cuts loosely wrap your cuts in butcher wrap to minimize air exposure to the finished product. If placed boned quarters that still require final trimming then no need to wrap.

As far as aging venison I don't see any benefits for doing such a process. If I wanted beef I'll buy a cow but we prefer the vension flavour and texture so it hangs for a relax period of 1 day min then is trimmed and wrapped for the freezer. I have done it every way from sunday and have found that sometimes you just get a stinker. For the most part deerloin steaks are the first to be depleted in my freezer. The real difference is how it is prepared and cooked. Trimmed off talo, silver skinand hair is a must. I usea room temperature soak in soy/olive oil/black pepper &chopped garlic then fast grilldonerare. I have yet to have a piece of shoe on my plate.

The debate will continue but coming from a line of butcher's they all taught me venison has noneed to be aged. The main reason deer hung inthe cooler was non other than time benefits vs outcome. They stressed the importance of a quick kill, clean carcass, cooling and preperation of the meat for freezer to table being the main determinating factors to what you get on the plate. Being young and knowing it all I had to find out myself though[8D]!