I have yet to hear a convincing explanation.
Can Foo be my answer?
Q. Is it safe to refreeze food that has thawed completely?
A. 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. And 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.
All meat has bacteria in it. When you freeze meat, that puts the bacteria in suspension so that it does not reproduce. It doesn't DIE, either.
When you thaw out meat in the fridge, the bacteria becomes awake again but is slower in activity (that is why they say not to thaw meat outside of the fridge). Thawing meat in warm water is worse.
If you do not cook the meat right away, the bacteria has a chance to multiply, thus increases chances of more yuckies. Refreezing the new bacteria than thawing it out gives that double the chance.
I think this relates mainly to the 'traditional' methods of thawing meat. Take that roast out in hte morning and put it on the counter to thaw. Fairly safe, but it spends some time in a temperature range where bacteria can grow. But not long enough to be a problem. Remember the initial freezing was from refrigrated to frozen.
But let's say you now refreeze. This does NOT kill the bacteria, they really hibernate and wait for nice temperature conditions. So you have twice the time just with an interruption. But it gets worse. When you refreeze you are going from room temo to frozen, so it has some more time in nice bacteria growth ranges.
Final kicker, how many people who would refreeze are detail oriented enough to add to the label that it has been refrozen? So the process could happen more than once.
Again my understanding is NOT that there is something speecial about thawing and refreezing, it is just total time above normal refrigerated temperature. So if you plan ahead you could thaw at refrigerator temperature and get away with a a few cycles. Still a limitation as in the fridge meat will go bad eventually.
I laugh in the face of bacteria...
...wait, do bacteria have faces?
Why isn't 11 pronounced onety one?
Who's a food trough wiper??
Why isn't 11 pronounced onety one?
The person who wipes out the food trough.
What kinda meat are we talking about here?
Though, I have to say, coming from you that's a bit rich isn't it? I mean come on, Holland??!? Land of FEBO??!!?! The only Euro country that's ever made me look forward to English supermarket shopping.
I'm as mad and eccentric as the most stereotypical English caricature, mon ami, but not nearly as clueless when it comes to the dinner plate.
You can re-freeze meat as long as you top it with refried beans.
I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. -Mitch Hedberg
The first rule of flats is You don't talk about flats!
For those folks who don't refreeze their meats, what do you do with it instead?
I eat very little meat. What I do eat is either in nice pieces (chicken breasts) or in small enough amounts that I either eat everything in one go, or put half of it (after it's cooked!) in the fridge and eat it the next day.
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