Hanging meat for extended periods releases free iron which oxidizes fats, increasing lipid peroxides.

“though when blood flow stops flowing to muscle basically get a buildup of lactic acid so the the pH in muscle goes from seven point four to six point four that lactic acid slowly starts breaking down the porphyrin ring surrounding iron and the longer you hang meats the more free iron that is released and it's been shown that this free iron stocks starts oxidizing the fats that definitely the the polyunsaturated fats and increases lipid like peroxides”