I have never had a problem with freezing before/while in rigor :lol: Sounds like you didn't either 
If I am not going to freeze, I let the meat rest in a covered pan/dish of salt water for at least 2 days or until rigor is relaxed. The salt water isn't for 'seasoning' but to keep the anearobic environment from allowing harmful bacteria to grow, but some of the salt will migrate into the meat so you should take that into consideration when seasoning during cooking.
If I am not going to freeze, I let the meat rest in a covered pan/dish of salt water for at least 2 days or until rigor is relaxed. The salt water isn't for 'seasoning' but to keep the anearobic environment from allowing harmful bacteria to grow, but some of the salt will migrate into the meat so you should take that into consideration when seasoning during cooking.
