Here in Louisiana it gets pretty hot and stays that way until about january. So IMO if you think it is gut shot & spoiled , go with your gut (no pun intended) The best rule of thumb is of course your nose, after that your eyes then your hands. If it is gut shot and there is any bloat at all I would not eat it. Speaking here from personal experience. Unfortunately I have probably handled more spoiled meat than everybody on this forum combined. I grew up on a cattle & poultry farm and then worked for over two years at a major poultry processing center in Arkansas (7 acres under one roof). ( That's where I learned most of what I know about spoilage) Our processing floor temps could never excede 50 degrees and there where even tighter regs on how old the meat could be to use in certain products. LOTS of stuff went to OFFAL for spoilage. To say the place was not run very well was an understatement. I saw lots of spoilage and near spoilage, the worst being when a yard hand switched off a 48 foot refridgerated trailer on the yard because he thought it was empty----- it was full of chicken wings..... in july..... in Arkansas. They found it two weeks later[X(].
Anyways, as long as there is no gut shot/bloat and no smell you should be good as long as the temps are below 50. The only other sign is touch...spoilage is slimey once you start field dressing and the normal blood will gag you from the start.