Here when temps run 50 to 40 degrees I will let it hang for up to 2 days when temps run from 40 to 30 degrees I will let hang for 5 days. I haven't had any problems with it. If it is hanging around 50 degree mark I will put black pepper on all open areas to keep the blow flies of it. For as far as cooling it down quickly I do not like to do that. If it cools down to quickly I can not stand the taste of it. If it is to warm I will quarter it and put in frigde for about 2 days..

These studies can try to prove anything they want, but I think for most people aging deer will probably cause more harm than good since it is next to impossible for most to get the constant temperatures needed. I usually process my deer within a day or two and have always enjoyed eating it. Besides, the taste of venison has a heck of a lot to do with how one cooks it. If one is a lousy cook, the venison will probably taste lousy also. In my mind it would be a complete waste of time to age the meat as these articles suggest only to make jerky or hamburger out of it like many hunters seem to.

i leave mine 5 days at 35 to 45 degrs.
i also soak every piece in water with salt over night after you take it out of freezer to cook.

dad says it takes GAME taste out of meat.