Cooking meat makes it rot in hot weather, unrot in cold weather

This is a known issue, but I’ve noticed something relevant that no one seems to have mentioned. In 0.A, cooked food sometimes comes out more or less rotten than the ingredients were. This is most obvious when cooking meat, since it’s a one-ingredient recipe with a short shelf life - sometimes you can cook unrotten meat and get rotten cooked meat, and sometimes if you cook rotten meat you’ll get fresh cooked meat. What I’ve noticed is that it depends on the temperature when you do the cooking. If you cook when it’s hot out, your cooked food will be more rotten than the ingredients. If it’s cold, it’ll be less rotten. It seems like it calculates how rotten the food should be, then applies the normal temperatue-based rotting multiplier to that amount.