Meat hanging

Traditionally, game meat was hung until "high" or "gamey", that is, approaching a state of decomposition.

For example, the muscles in the meat continue to use the hemoglobin that is stored in the soft tissue of the animal.

Contrary to popular belief, animals cannot be completely drained of bodily fluid during slaughter, since soft tissue necessarily retains some amount of fluid.

Since the blood is no longer being circulated through the body, the lactic acid starts to break down the muscle and connective tissues around it.

[3] As the meat ages, its color goes from red to purple, and the texture becomes firmer.