Freezing lowers the enzyme activity and oxidation occurs. But the meat or veg is still raw, which is defined as not cooked unless it reaches a temp above 104 degrees.
There will always be the "extremist" or "Raw Foodist" who will disagree.
Freezing lowers the enzyme activity and oxidation occurs. But the meat or veg is still raw, which is defined as not cooked unless it reaches a temp above 104 degrees.
There will always be the "extremist" or "Raw Foodist" who will disagree.
Posting Permissions
Reply With Quote