After slaughtering, the meat undergoes several changes. Immediately after being killed, the flesh, especially in young and well-nourished animals, is juicy and tender. On account of the clotting of the myosin, after a short time rigor mortis ensues and the meat becomes stiff and hard. In the third stage to which the meat soon passes, it becomes again soft and tender, owing in part to the action of lactic acid on the sarcolemma and connective tissue. This process should not, however, be allowed to go too far, or the meat will become "high" and have a disagreeable odor and flavor.

This development of the lactic acid rendering the meat tender, is called "ripening" of the meat. Refrigeration retards this process, hence meats can be kept fresh for a considerable time at a low temperature (below 40° F.). The experiments by P. F. Trowbridge, show that as long as the amount of lactic acid continues to increase, the meat appears to be improving in quality. At a certain stage, however, basic bodies begin to separate, which neutralize the lactic acid and thus cause a decrease in the amount of this free acid. The meat is still edible after this decrease has begun, but whenever enough basic bodies are liberated to neutralize the lactic acid, the meat has then reached a stage of incipient putrefaction and is no longer fit for food.

Game is often allowed to "hang" until the changes of decomposition are well marked and in this condition it is highly relished by epicures.