I've never heard of that practice . . .which isn't to say it does'nt have merit. I've always felt that it's the way you process the meat from the time it's harvested until it's wrapped and put in the freezer.
Most would agree that the quicker you gut and skin your deer after harvesting the better. Check the liver, to see if it isn't spotted or abnormal in any way. Do everything you can to keep the cleaning process clean.
I always put my deer in a large ice chest immediatley after washing the carcass. I fill the ice chest up with ice and then all the water it will hold. I may leave the deer in it for a week, draining the water and blood out every day and topping off with lots of ice and water.
Then the butchering begins. this is where I think venison is made good or bad. We trim off everything that is not pure red meat. We seperate the ham mucles, getting rid of those subcutaneous (sp) layers of skin, we trim off nerves , tallow/fat, glands,etc. The whole time we're doing this we only work on one quarter of the deer at a time, leaving the rest in the ice chest. Once this is done we wash it again in cold water and towell dry.
I like to cut mine up into meal sizes. I'll usually put it in a gallon bag and then double wrap in freezer paper. My venison will keep up to a yr and a half if it's wrapped well.
I feel that venison properly processed is probably a lot cleaner and healthier for you than anything you can buy out of the store.