Laboratory taste test have shown that aging will tenderize the meat .  It is known that extended aging of beef contributes to both its taste and tenderness.  Aging of meat to be ground or made into sausage is unnecessary.

Temperature control during the aging process is critical. The carcass temperature must be stable between 35ºand 40º .  If the temperature fluctuates widely condensation may form.  If the temperature rises above 40º  bacteria will cause the fat to turn rancid and the meat to spoil.

During aging enzyme activity breaks down the connective tissue that makes the meat tough.  Some game with more connective tissue like elk can be aged longer.

Quartering the meat wrapping it and putting it in a refrigerator results in a more tender product but not as tender as leaving the carcass whole because the muscles are unable to stretch.