Rigor mortise is the process after death where sugar are converted to lactid acid. After a period of 24 hours they have been converted back to sugar or relaxed. Not to be confused with aging of meat though...which is a widely debated issue when it comes to wild game! Meat should be kept under 50 degrees in this period to prevent bacteria growth.

If the meat should freeze prior to this 24 hour period or you must debone due to warm temperatures...their is a cure if you find the meat tougher than you like. Take the meat out of the freezer, place on a plate with paper towel and let it age in the fridge(leave in butcher paper). Once the paper towel is blood soaked it will fridge aged and will be as tender if relaxed or aged. Timeframe depends on age and cut of meat 3 to 10 days (roast). I have done this with tough beef roasts where they age for 10-14 days and it really does work!