My daughter partially thawed some loose pork sausage in the microwave and could not finish thawing it so she put it back in the freezer. Is it still ok to re-thaw this in the microwave and then cook it to eat?
By Harley chick from Lewistown, PA
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By Jackie 01/21/2010
We butcher our own beef. I have always refroze our meat if it was just partially thawed and still partially frozen. I have never had any health problems from doing this. I've never cooked it first and then froze it. I think you'll do fine freezing it again as long as it's not completely thawed.
By Laura 01/21/2010
Check out the website stilltasty.com it shares a lot about how long to keep foods frozen and refrigerated etc.
By christine M. Thayer 01/21/2010
My parents were very food conscious. The rule of thumb was: if it thaws out completely, you need to cook it or throw it away. If it was partially thawed & still very cold, you could refreeze it. I am 57 & I've followed these rules & never gotten sick. If you are worried, marinade it. Marinade is kind of preserving it & keep it in the fridg till you are ready to cook it. When marinating, it can take days to do it.
By Dee Sellers 01/21/2010
No! Once you partially un-thaw it, you need to cook it, then you can refreeze. Partially thawing in a microwave "wakes up" bacteria which can multiply if you don't finish cooking it.
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I went to the store this morning and I bought some Italian sausage and they were almost frozen. Luckily I was going to use it today, but my concern is I always thought that you couldn't refreeze meat. If this is true, had I come into the store later that day, the sausage would have been thawed. So unknown to me I would have brought it home and stuck it in the freezer. I just wonder how many times other meats in the case are frozen? Can you refreeze store bought meat or not?
By Lucille Gifford
Bacteria does form when thawed, but when you freeze the meat again, it freezes the bacteria too. When you thaw it out again, it goes back to where it was before.
The texture may be affected a little bit, but that is about it. (09/19/2008)
A lot of people who hunt their own venison will get it in fresh/frozen (depends if it is really cold outside) and in turn we put it in the cooler to thaw. You then cut it and freeze it. Many months later people will bring in left-over meat to be put into sausages. You then must thaw it and work it into the grinder and freeze it again. Then to actually eat it, you have to thaw it again to cook it.
Think about it; if the meat smells bad and looks green (I don't know of any green eggs and ham to be in existence), then don't eat it! That's the general rule, isn't it? (09/25/2008)
By Matt Boersma
The U. S. Dept. of Agriculture (USDA) advises, "Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing." (Basics for Handling Food Safely, September 8, 2006.)
(DO NOT thaw meat at room temperature, such as on the kitchen counter.)
Meat/poultry that is refrozen might suffer some quality loss as moisture may be lost during thawing.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers. (11/10/2008)
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