Freezing Masks Inedibles

– Raw meat and organ tissue continues to use ATP (source of energy) until it is exhausted and the tissue enters a state of rigor. Endogenous enzymatic activity within the tissue continues to digest the muscle tissue (proteolysis) softening it until it becomes tender and develops the typical palatable taste. This process is retarded by cold. The freezing of properly aged meat presents few problems, however, any residual ATP present in the tissue during freezing will contract the muscle upon thawing resulting in a more unpalatable product. Mixed RF pet foods would hide this problem.