Let’s address your immediate issue. The white spots are surface mold spores. The key word is surface! The interior meat has not gone bad as long as you didn’t have refrigeration issues. You will be trimming off that surface so the spores should not bother you. Keep in mind if you had gone commando it is probable your meat would become covered with mold. The UMAi Bag prevents the mold growth when it stays sealed, but once breached then yes mold can start. Honestly, if I were you I’d let it continue to age, but I know I have more experience. It just looks bad to you, but it doesn’t necessarily mean it is bad. Let your nose be your guide. Good luck with whatever you decide!
Yes you probably answered your own question – all that handling disturbed the bond between the bag and the meat! Also if it was a bone in piece you are ready risking puncture of the bag. I may be in the minority here, but I bag my meat, seal it and never even touch it again until I’m done aging it. Ron