[losul]

Hy Cyndi!

By now you have maybe already looked it up. I don’t see any serious problem with what you did. In fact I sometimes do the same with small quantitities to be used fairly quickly. Sometimes it’s just not very feasible to do any other way. I guess I mostly just used the opportunity to plug Steve’s book again, lol. While I don’t consider it to be the absolute gospel, I do think he gives a solid foundation to start, so I highly reccomend to folks thinking about starting a raw and/or fresh diet, balancing foods, and/or improving a dogs processed food diet with minimum effort, along with other good tips and advice, and interesting tidbits like gross inaccuracies of professional laboratory analysis testing.

The only thing he hypothesizes about about mixing in vegetables with ground meats before freezing, is that it can further degrade nutrients in the meats and shortens the shelf life because of additional ice crystal formation further damaging the cell walls and making even more exposed to oxidizing agents. It could be a consideration if prepping and freezing for longer periods, or for commercial raw foods that already contain veggies. He says to insist on knowing the production date and then determine yourself the quality shelf life, not just on some of the manufacturers proclaimed 12 month expiration date.

Other things about frozen storage;

for frozen at constant 0 degress, ground meats and whole poultry giblets, USDA only determines to be considered quality that they are used in 3 to 4 months. Whole meats, roasts, poultry, etc., up to 1 year.

Once frozen, and especially ground meats and fish, or especially those with delicate polyunsturated fats, oxidation, degradation, enzyme activity, etc continues, albeit at a slower pace. Ice crystals also grow steadily, increasing damage to cell walls.

I’ve tried to get one friend interested in feeding her (health problems)dogs better, and I had left the book for her to read. She will still have nothing to do with raw, but I thought I had some of it sinking in until visiting recently I saw she again had a large bag of kibble standing wide open in her too warm laundry room. I scolded her carefully(again), closed the bag and brought it in, went and got my book and insisted She read right then and there the section on kibble storage.

I’m convinced that many of todays illnesses are caused by rancidity, nutrient degradation, molds and mycotoxins, and infestatations, from kibble stored too long or under inadequate conditions, especially with the move away from toxic, but more effective, chemical preservatives, and the move towards more delicate fats, and presumably much less toxic, but also much less efficient natural preservatives. I currently feed only about 25% kibble, majority raw, and the rest canned. Probably in the near future I will go to 100% or near, home prepped raw.