Just wanted a little information on how to properly prepare a boar after harvest. I've been told that immediately following the death of the boar, it's necessary to cut the testicles to prevent meat spoilage. My question is what biologically causes the meat to spoil or become rancid? Since the heart is no longer beating and blood is no longer circulating, what is now making its way to the muscle cells spoiling the meat and how? Or, is this just a myth that everyone does because they've always heard they are supposed to?