Correct on all fronts. Plastic is an insulator. We should only bag in plastic after complete or near complete cooling and in a cold environment. Bacteria need two things to grow rapidly, heat and moisture - plastic ensures both. The "best" anti bacterial enclosure is the animal's own skin - excepting a badly gut-shot specimen. Properly bled, gutted and cooled as rapidly as possible (within a couple hours), the animal won't spoil. Propping open the body cavity and washing inside with vinegar will help to build up a dry cuticle and ****** bacterial growth. A dry-aged deer handled this way (and stored in a well ventilated place, shaded, <40 deg. F and <50% humidity) and allowed to hang for two-three weeks and even longer if conditions allow, will be sublime, tender and unlike any game meat you have ever had.One note about meat care, trash bags are treated with an anti bacterial treatment which taints the meat rapidly with chemicals made for a garbage and is not food safe. Also any colored bag uses chemicals in the dye that are not food safe, a clear bag made for food is all I would put meat into. Also only bag meat in plastic after it has come to ambient temperature and when going on ice or cold outside, if it's warmer than 40 it's best to have meat in breathable bags so there is air circulation.