Why can't you refreeze meat again?!
Why can't you refreeze meat again?
Answers:
Cook it then freeze it, if you want to keep it for later.
Not positive but I think it has something to do with bacteria.
Another instance of an industry scaring us dimwitted consumers out of our shorts to protect us from ourselves. If it seems like a fun thing to do, you can freeze and thaw the same piece of meat any number of times. It will get tougher and dryer each time, but if you eventually cook it until it's like a patio paver, nobody will puke or die. The whole story is actually an old bacteriologist's tale. But old bacteriologists don't lie. Freezing doesn't kill all bacteria in foods, nor does it eliminate any bacterial toxins. With each thawing, the germs spring to life again. Some are still deteriorating our food at temperatures approaching zero. Since home freezers don't freeze food very rapidly, there's plenty of time for the bacteria to spoil that steak. If we're convinced to cook meat immediately after thawing it, and cook it well, we minimize the potential risk. But it's not the refreezing
you know...that is a VERY good question because i always wondered that myself. Its such a bummer when you take out meat and then decided that its an order out night and your stuck with it and have to cook it or chuck it....i don't know about you but i always end up chuckin mine :o)
You can refreeze it as much as you want just don't eat it afterwards.
It's because the meat will have been in the "danger zone" more than once and the meat will get freezer burn.
In some cases you can refreeze meat, but it's not a good idea to let meat completely thaw, and let it sit and refreeze it again because of bacterial growth. Sometimes though, the food is OK but might just not be very good quality from being frozen twice.
i'm not sure but i think it's to do with bacteria, freezer burn, or it may not get cooked right? :S lol let me know when you find out :P nah i think it's to do with one of those, just all i know is DON'T EAT IT AFTER lol that's kinda all i know, like you can't heat meat up more than once already after it's cooked or somin, meh lol
really good question cause I have always wondered the same thing ....................... I think it has something to do with releasing bacteria and then refreezing it .............. I don't know, sounds good though! lol!!
Meat only has so long of a life. When you freeze it, it gets frozen at the state it was in and everyday that meat stays in the refirgerator, the more bacteria starts to form. So for example, if you freeze ground beef on the sell by date and then thaw it a week later, it has the same amount of bacteria that it did by it's last freshest date, along with those it incurred while defrosting. This may affect how you digest but from a cooking standpoint this ruins the meat by a lot!!! It dries out, becomes rancid and/or is just not great. 99% of the time, if you eat meat, you should eat it fresh...there is not much point in freezing meat, nevermind RE-freezing meat! Bon Appettite~
It has to do with cells, and water. When you freeze meat, the water inside the cells freezes and forms crystals the crystals break the cellular walls and when you thaw the meat the water, blood, and lactic acid will drain out of the muscle walls. Re-freezing will only make the meat deteriorate more.
You can but it tastes like "crapola". It is all mushy when cooked and it has loss alot of its nutrients If one has nothing else to eat, then survival is the most important. Marinades started many centuries ago, before refrigeration, to give bad,bad meat a taste.