Refreezing meat?

bacteria

Wholesome food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness.The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage

check http://www.stretcher.com/stories/04/04feb09b.cfm for freezing safety.

well for one refreezing meet has too factors depends on how long it is at room temperature bacterica and micro organism can grow in masses which can cause food poisioning.

but if you thaw some meat and you wanna refreeze it but it in a air tight bag.another way to hold flavour is to season the meet and add a tip of lime juice to that and mix it around in a air tight bag and then freeze.

it works all the time for me.

If meat was thawed and allowed out on a warm countertop for a while, bacteria growth can reaccumulate. Freezing meat doesn't kill most bacteria, it simply slows their growth. Once you took this refrozen meat out again, the bacteria would become reanimated and pose a health risk if the meat was not thoroughly cooked through.

Once it's been thawed, the bacteria contained in it can begin to reproduce. If you cook and eat it then, no problem. You killed the bacteria when you cooked it.

However, if you re-freeze it and thaw it again, that initial bacteria level multiplies exponentially to levels high enough that cooking thoroughly will not kill them all.

Throwing out expensive meat is preferable to vomiting and diarrhea, in my opinion.

If it has remained cold you can refreeze any meat. You just loose some of the quality. Each time you freeze and thaw a piece of meat a considerable amout of the juciness is lost.

Bert

Food safety.

The quality goes down each time it's frozen (at home, not super-low temps like manufacturers). Plus, you are taking the chicken through the "danger zone" of temps.

Cook it, THEN freeze that.

bacteria forms so you don't want to refreeze. just put it back in the fridg & cook tomorrow, or cook today & use tomorrow

don't know but you have to cook it first