First of all – not knowing anything about that walk in cooler BUT I would seriously doubt that it does anything but keep things cold! You need to move your meat PRONTO to a modern frost free refrigerator and place it on a bottom shelf on a wire rack. As meat dry ages it is releasing the water content and unless that water is removed from the air then the risk of rotting meat is quite probable! As for telling your nose is the best indication if something is wrong. As for the fat dis-colorization that is normal!