All housewives know that you can’t refreeze meat, but not everyone knows why, believing that it’s all about taste.
To understand what happens when you refreeze, you need to have some understanding of the effects of cold temperatures on nutrients.
Let's try to figure out what's wrong with refreezing.
According to experts, as a result of the research it was established that after defrosted meat is sent to the freezer for the second time, its usefulness factor will decrease to zero.
What happens to the protein
During initial freezing, the protein content in meat is reduced by 2 times.
When the meat is frozen again, there will be no protein left in it at all, and then instead of juicy boiled veal or a luxurious cutlet, you will get a piece of tough meat fibers.
There is no need to talk about the benefits of such a diet for the body.
Dangerous to health
Moreover, the meat may be dangerous to consume.
In conditions of temperature changes, pathogenic bacteria can settle in it, which do not die from low temperatures, but simply fall into hibernation.
As soon as the product is warm, they will begin to multiply rapidly – twice as fast.
Therefore, it is worth defrosting only the amount of meat that can be processed at one time.
