I used to buy my raw meats in vacuum-packed form. This preserves the raw meat for longer in the fridge but encourages the growth of anaerobic bacteria in the meat. I generally made it a rule to always fully open the raw meats to the air within the fridge after 5 days max, if not before. Leaving it for as much as 7-10 days usually meant the raw meat in question had developed a toxic taste due to the anaerobic bacteria so that I would vomit if I ate it. I had no such problems with raw meats exposed to oxygen once I got used to the latter, but I got the impression that I would never get used to the taste of raw, aged meats left unexposed to the air, by contrast.
I would still eat raw meat left in the hot sun for ages. The enzymes would be affected a bit perhaps, but it would not be like cooked food per se.
Freezing meat lowers the taste once thawed a bit among other things, but is essential for those who don't have large rooms where they can chill the meats at between 2 to 4 degrees Celsius.
Oh, and "fridge air" is no different from normal air!