Well it matters for people like me who tend to forget about things and could easily leave it in the fridge for a week before remembering. Surely I'm not the only one with a bad memory from years on a SAD?

But if meat is aging in some warm temperatures (20-30 degrees C) one has to aerate it much more often

Sure, i did that all the time when I was storing high-meat outside.

I think it's more to do with combining cooked with raw or eating aged, cooked meats, along with the fact that people on cooked diets have compromised immune-systems and extreme allergenic response to bacteria and foodstuffs. It's no coincidence that the vast majority of deaths from food-poisoning/botulinism come from very old or very young   or people who are already very ill.

I've got a couple Mason/Bell jars going right now.
My first jar is ~8 1/2 weeks old right now. The meat has a strong smell to it & little juice. It just tastes over-aged when you eat it but it has given me somewhat of an energy boost, both mental and physical, when I eat it.
My other three jars (started as two gallon sized mason jars but I swapped containers during the process, they're 6 1/2 weeks old now) more closely resemble what I've read on high meats. Quite a bit of liquid in the jar & slimy meat. I've noted no bubbles/effervescence as some others have noted. The meat has a more muddled flavor to it but it's not horrible. The smell is also different than the older high meat, a bit more acidic.

Now, a quick question for those of you with enough high meat preparation under your belts;
I opened the jars this evening to air them out and two of the three had an audible pop when opened. The jar that didn't pop was 1/3 full as opposed to the half of the other two. I still noted no bubbling in the jars though.
This was the third day since the last airing whereas I normally air after one or two days. All jars are refrigerated.
Do I have anything to be terribly concerned about?