What you do in the field (before you get to the processor) can have a major effect. If that's your question, three simple principles can guide your handling in order ensure optimal meat quality: the enemies are heat, dirt and moisture. So,
1. Get the meat cool as quickly as possible. That means gut immediately, get it out of the sun, and skin it as soon as doing so won't risk contamination by dirt and dust;
2. Avoid dirt. This is where bags come in, and it can be a reason not to skin prematurely. Plastic bags keep the dirt out, but they keep heat and moisture in. So game bags typically are fabric. They let the blood and fluid out, let air circulate, and provide a barrier against gross contamination with dirt. Think "cheese cloth". A bag doesn't need to be air- or water-tight to keep dirt and flies off the meat itself.
3. Keep it dry. If it is possible to hang the carcass in the shade, especially if the air is cool, I hang my big game kills for three days in a large game bag that cinches above the gambrel (hanger). I have a thick canvas bag that will fit an entire deer, bear or pig (skin end and headless). Hanging ages the meat and drains all the blood.
Most of the time you are going to have to compromise on one or more of these rules, but it's worth remembering so you understand the choices you are making. hanging is impractical, but when I get a chance to really care for the meat optimally before transporting it, I'm always glad when it's time to eat it.
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