You have described two causes which undoubtedly mean that meat is spoiled and should be pitched! Having handled it most likely introduced bacteria even when you might have thought your hands were clean. BUT the real problem is having used that dormitory refrigerator! All that unit does and even if you had put in a fan is to cool. Dry aging means removing the moisture from the meat. As it releases that moisture it MUST be removed from inside the refrigerator! Otherwise the meat just lays there and rots.
We recommend ONLY using a modern, frost free refrigerator located in a living area (i.e. not a garage or a basement) which is opened and closed on a daily basis.