By Geri from St. Louis, MO
I would not do it; I would cook them, then freeze them. (You can use the thawed, cooked pork in casseroles, stir-fry, etc.).
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My freezer door was ajar for an unkown period of time, can I refreeze the meat, including ground beef again? The meat was still cold.
LS from Grindstone, PA
Of course you still have to be careful when preparing meat. Even meat that is well refrigerated will eventually spoil, hence the best before dates on packages. But it's not going to grow more bacteria because it's refrozen. (10/06/2006)
It is not something I can recommend as I have a very acute sense of smell/taste and I suspect that no amount of curry could completely mask the odor, but I suffered no ill-effects. The point, however, is that even extremely dubious food is OK if cooked properly. If you are slightly worried, over-cook a little, let cool completely, then refreeze.
The concern with refreezing is that after initially defrosting, the microbes that are in everything come out of stasis and set to work decaying it, then when you refreeze it they go back into stasis, but with part of their work done, then when they defrost again, it won't take so long to make the food risky to eat if not cooked well.
It is essentially over-safety for the unwary and foolhardy. The only things to watch out for are pork, fish/shellfish and anything with cream in. These are the ones catering students rant about so there is probably something to it. With anything else "The nose knows". Smell it before, during and after cooking. If in doubt, throw it. (03/17/2008)
"Refreezing: Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly." (03/25/2008)
Sausages must be well cooked and cut into rounds and refrozen. Ground beef must be cooked well and refrozen in one pound packages. All meat must be cooled first then refrozen. (10/06/2008)
In fact, proper cooking will kill these microbes, but might not render the food safe to eat. Why? Some bacteria produce toxins that are not destroyed by heating. Now, regarding re-freezing meat that has been properly thawed, such as in the refrigerator, this meat can be safely re-frozen. The quality (texture) of re-frozen meat will likely decline with each re-freezing cycle because freezing tends to dehydrate cells as well as damage some cell walls. (02/01/2009)
By Doug H
The night after eating the meat I awoke at 4 am throwing up. I spent the next day in bed, not the easiest task as I have an active 18 month old girl. The day after this was spent in bed also, but for a short walk to the movie store for the toddler entertainment. This sickness seems to have moved from my belly down to my intestines, and is hopefully on it's way out soon.
So this is a good reason not to refreeze meat (Unless it is for your dog, as their systems are meant to handle much more than us humans, I successfully fed my dog raw meat including ground beef for years, and he thrived on it.) I hope this dissuades others from getting sick like we are right now in our household (no I didn't feed it to the toddler, but my husband is sick also). (09/05/2009)
By Deb T.
Can I refreeze meat?
By Mike from Milwaukee, WI
Can you refreeze raw beef once it has been defrosted? Will it be safe to eat?
By Elaine from London
By Ann P.
Can you re-freeze thawed sausages?
By Brian from Bowral, NSW
If it is completely thawed, I wouldn't chance it as it could cause foodborne illness. (05/24/2010)
So let's say that you bought your meat at the store, took it out of the cooler and put it in your cart. You shopped for 10 more minutes then checked out. It took you 26 minutes to check out and get to the car and load. It took you 22 minutes to get home and unload your car. It took you another 5 minutes to get it into the freezer. You have just used 63 minutes from your 160 minutes. So you now have only 97 minutes left of your original hold time. You take it out to thaw. Most people do not use the fridge to thaw meat and set it out on the counter or somewhere. This is a really bad idea because let's say this same meat that has 97 minutes left on its original hold time, is on the counter thawing and now it takes only 1 and 1/2 hours to thaw, but you do not know that (neither would I) and it sets there for about 2 hours and 20 minutes when you realize that it is thawed. Now you have used 50 minutes from your 97 minutes left of your hold time. You only have 47 minutes left.
So you are getting ready to cook it and you're preparing it. So it sits there waiting to be cooked, this takes 14 minutes getting pans ready, chopping peppers and onions, heating pans, so on and so forth. You now only have 33 minutes left. You have some that you need to refreeze so you get it in a new package that takes 30 minutes, because you eat really quick and clean up some to have a clean area to package your meat to refreeze again. You now have 3 minutes left. So when you thaw it again to cook you have 3 minutes left. You will go over your hold time and have a real great vessel for bacteria and making people sick. It will look fine, smell fine, taste good, but is very capable of making people very sick once you go over your hold time. The hold time is saying that you have 2 hours before the meat actually will start to have bad bacteria in it and cooking it will not kill these kind.
The last thing is with a hold time, you do not know how much of it was used by the people at the store packaging it and also in transport. I am sorry for such a long explanation, but if people know and understand about these things it is easier. So if you keep track of your hold time and know what it is and are very careful of how you thaw your meat in the fridge (I hope, we do), then you can refreeze it with no problem. The thing with the ice crystals in it is correct because it is not using any of the hold time since it is still partially frozen and not good for bacteria to grow. This is for all meat, fish, and poultry. It is also on eggs and milk as well about the hold times. (05/25/2010)
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