Yeah, but a lot of scientific research has been done on how various things affect meat at various stages. We often discover them inadvertently as we hunt for a long time, but what I've mentioned here is stuff that's been confirmed by experimentation at various places, especially the U. of Wyoming, which has a very fine meat science program.
My wife and I have confirmed a lot of this science in years of processing big game of almost every type. In a shameless bit of promotion, I would suggest thast anybody who wants to read about the details of how and why should buy her latest cookbook, which goes into all this (along with including well over 100 recipes for strictly big game, and other stuff). It's available through our website,
www.riflesandrecipes.com
