Every person has encountered a situation when meat was defrosted, not used immediately, and then sent back to the freezer.
Many people try not to refreeze meat. Why not look at the rational component? Therefore, it is worth understanding what can happen to meat if it is re-frozen.
How does freezing affect meat?
Initial freezing of meat occurs by lowering the temperature of the product to the freezing point, which leads to the formation of ice crystals inside the pulp.
When refreezing, if the meat has been defrosted and frozen again, the process is repeated, but with varying intensity and impact on the quality of the product.
The main disadvantage is the loss of structure.
Refreezing meat may cause changes in its texture.
Re-formation of ice crystals in the meat can cause cell damage and change the structure of the meat. This can result in the meat becoming drier and tougher after cooking.
Loss of flavor and moisture
In addition, refreezing can cause the meat to lose moisture and flavor.
During the freezing and subsequent defrosting process, some of the juices and flavors may leak out of the meat, which will lead to a decrease in its juiciness and taste characteristics.
Risk of bacterial contamination
Another potential risk of refreezing meat is the increased chance of bacterial contamination.
After the first freeze, if the meat is defrosted and not used, bacteria can develop in it. If frozen again, these bacteria can multiply, which is dangerous to health.
If possible, if the meat has been defrosted, it should not be put back into the freezer. The harm from such freezing is obvious.
Earlier we talked about which caviar is healthier - black or red.
