Originally posted by chegitz guevara
In any event, re-freezing will not extend the ediblity of your meat.
In any event, re-freezing will not extend the ediblity of your meat.
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.
Chegitz is slightly mistaken. Re-freezing will allow you to keep it longer, but not as much if you had never thawed it. Meats in the 'danger zone' (41-140 degrees F, 70-120 F optimal growth for bacteria) allow for quick growth of germs. Freezing will kill a few (cell walls rupture), but most will simply go dormant, and become active once the meat is re-thawed. And freezing won't do anything about the toxins released by bacteria during their growth cycles and death.
So basically don't thaw anything until you're ready to use it.
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