Guest guest Posted February 8, 2005 Report Share Posted February 8, 2005 I refreeze meat. I have never had a problem with it. Irene At 02:04 PM 2/8/2005, you wrote: >Hi >I have a question that my husband and I have argued about and never >came up with an answer. Now I really need an answer because I went >and left 2 cut-up and frozen bison livers out of the freezer until >they thawed. My question is, is there anything wrong with re- >freezing meat, organ meat or otherwise? I spent two evenings cutting >up this liver and freezing it in small portions. Then I had to get >something out of the freezer from underneath the liver, and I took it >all out and forgot to put it back in. The liver stayed cold, but not >frozen. I remember my mother used to say you shouldn't refreeze >meat, but I have no idea why. Does anyone know? Would you all go >ahead and eat twice frozen liver? > >Thanks in advance! >Sara > > > > > > >IMPORTANT ADDRESSES > * < />NATIVE > NUTRITION online > * <http://onibasu.com/>SEARCH the entire message archive with Onibasu > ><mailto: -owner >LIST OWNER: Idol >MODERATORS: Heidi Schuppenhauer > Wanita Sears > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2005 Report Share Posted February 8, 2005 I think the issue here is the exponential growth of bacterial pathogens at room temperature and the time taken to de-frost conventionally. If you have say a frozen steak and defrost it to room temperature it will have several hours at a temperature above the 1-3°C (sorry)normal cool room/refrigerator storage temperature at which bacterial growth is inhibited. Which, when it is re-frozen, will give it a relatively high bacterial count. Freezing does not kill the bacteria. When it is defrosted the second time the high level of bacteris to start greatly increases the liklihood of pathogenic bacterial dominance and illness. Defrosting more quickly is one obvious answer, by microwave if that is considered acceptable (de-natured rubber steak)or by immersing in hot water etc. > > Hi > I have a question that my husband and I have argued about and never > came up with an answer. Now I really need an answer because I went > and left 2 cut-up and frozen bison livers out of the freezer until > they thawed. My question is, is there anything wrong with re- > freezing meat, organ meat or otherwise? I spent two evenings cutting > up this liver and freezing it in small portions. Then I had to get > something out of the freezer from underneath the liver, and I took it > all out and forgot to put it back in. The liver stayed cold, but not > frozen. I remember my mother used to say you shouldn't refreeze > meat, but I have no idea why. Does anyone know? Would you all go > ahead and eat twice frozen liver? > > Thanks in advance! > Sara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 defrosting should be done in a refrigerator....takes longer than setting out on a counter top, , but it stays within safe zone temps. Re: Re-Freezing meat? I think the issue here is the exponential growth of bacterial pathogens at room temperature and the time taken to de-frost conventionally. If you have say a frozen steak and defrost it to room temperature it will have several hours at a temperature above the 1-3°C (sorry)normal cool room/refrigerator storage temperature at which bacterial growth is inhibited. Which, when it is re-frozen, will give it a relatively high bacterial count. Freezing does not kill the bacteria. When it is defrosted the second time the high level of bacteris to start greatly increases the liklihood of pathogenic bacterial dominance and illness. Defrosting more quickly is one obvious answer, by microwave if that is considered acceptable (de-natured rubber steak)or by immersing in hot water etc. > > Hi > I have a question that my husband and I have argued about and never > came up with an answer. Now I really need an answer because I went > and left 2 cut-up and frozen bison livers out of the freezer until > they thawed. My question is, is there anything wrong with re- > freezing meat, organ meat or otherwise? I spent two evenings cutting > up this liver and freezing it in small portions. Then I had to get > something out of the freezer from underneath the liver, and I took it > all out and forgot to put it back in. The liver stayed cold, but not > frozen. I remember my mother used to say you shouldn't refreeze > meat, but I have no idea why. Does anyone know? Would you all go > ahead and eat twice frozen liver? > > Thanks in advance! > Sara <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT FACE= " monospace " SIZE= " 3 " > <B>IMPORTANT ADDRESSES</B> <UL> <LI><B><A HREF= " / " >NATIVE NUTRITION</A></B> online</LI> <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message archive with Onibasu</LI> </UL></FONT> <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: -owner " >LIST OWNER:</A></B> Idol <B>MODERATORS:</B> Heidi Schuppenhauer Wanita Sears </FONT></PRE> </BODY> </HTML> Quote Link to comment Share on other sites More sharing options...
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