Freeze-drying is a process that removes the moisture from the meat in a vacuum chamber, while still frozen. By bringing the temperature to the triple point 32 degrees F (where moisture can exist as an ice crystal, water or gas), the moisture is evacuated from an ice crystal to a gas without entering the liquid stage. The minimum amount of added heat to accomplish this is insufficient to destroy the amino acids or digestive enzymes.
Freeze-drying, though considerably higher in cost, is the only way to preserve meat without chemicals, irradiation, or heat damage to nutrition. It is yet another example of Animal Food Services' commitment to nutritional excellence.