Why not refreeze thawed meat

In addition, a literature review of research on the effects of cool and frozen storage on red meat found that freezing meats for a shorter period of time might help prevent some of the negative effects that freezing can have on the quality of red meat 8. A study of Australian-raised lamb ribs compared how freezing and storing the ribs at various temperatures affected quality markers like juiciness, texture, and shrinkage.

Two recent studies have examined the effects of freezing and thawing on pork loin specifically. Each sequence caused increased discoloration of the meat, but researchers found that aging the pork prior to freezing it could be an effective way to maintain the tenderness of the meat A second study suggests that freezing and then thawing pork loin does not significantly affect the tenderness of the meat. On the other hand, the juiciness of the meat might decrease after freezing and thawing it A study including supermarket shoppers in Turkey found that the most commonly used thawing techniques for frozen chicken included using the refrigerator, microwave, warm water, tap water, and countertop.

Researchers determined that none of the thawing techniques had a significant effect on the color or texture of the chicken. Yet, additional research has found that the more times a chicken breast is frozen and thawed, the more likely you are to notice changes in its color and juiciness 3.

Freezing meat once or even multiple times could affect the quality of the product by altering the color, smell, tenderness, and juiciness of the meat, as well as the degree of shrinkage during cooking. Here are three different methods you can use to thaw meat safely 15 :. Alternatively, meat thawed under cold water or in the microwave should be cooked right away to ensure safety. You pull chicken out of the freezer and put it in the fridge to thaw with plans to cook it that night.

Maybe you forgot to pick your child up from soccer practice, or things began piling up at work. Whatever it be, your chicken goes uncooked and is forgotten. Over the next few days, you realize what you have done, but you may not want to cook it anytime soon. Can you refreeze it? Some foods freeze and refreeze better than others.

For example, ice cream will never have the same texture if it is melted or thawed and refrozen. Freezing other dairy products, such as mayonnaise, can also cause the texture to be less desirable. Juice concentrates ferment very quickly, so if left out to thaw, there is a high risk of it being contaminated by bacteria and toxins. Foods that you can thaw and refreeze that will have a similar taste and texture include meats, such as beef and pork, poultry, such as chicken, and seafood.

So put the drinks on ice and keep the fridge for the food. Some quality may be lost by defrosting then refreezing foods as the cells break down a little and the food can become slightly watery.

Another option is to cook the defrosted food and then divide into small portions and refreeze once it has stopped steaming. Steam in a closed container leads to condensation, which can result in pools of water forming. This, combined with the nutrients in the food, creates the perfect environment for microbial growth.

Plan ahead so food can be defrosted in the fridge, especially with large items such as a frozen turkey or roll of meat. If left on the bench, the external surface could be at room temperature and micro-organisms could be growing rapidly while the centre of the piece is still frozen! It is not a good idea to wash meats and poultry when preparing for cooking.

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