jdchrist@watcgl.waterloo.edu (Dan Christensen) (07/13/89)
In article <10539@watcgl.waterloo.edu> I wrote: >I have heard that once frozen meat has been thawed, it is not wise >to refreeze it. Is this true? If so, what can happen? Why? >Does this apply to any other foods? I received four replies. Two didn't suggest that bacteria would form, but thought that it was a bad idea for other reasons: # From: Eric E. Snyder <eesnyder@boulder.Colorado.EDU> # # I would suspect that repeated freeze-thaw cycles would start lysing # the cells, turning your fine steak into beef homogenate (yuck!). Also, # it is general practice to avoid dealing out such treatment to _any_ # protein since it eventually leads to loss of activity (enzymes) or # some other form of decomposition. % From: munnari!licr.dn.mu.oz.au!morton@uunet.UU.NET (Craig Morton) % % to the best of my knowledge the main problem with thawing/ % refreezing is that it allows any bacteria etc. in the meat to commence % growth. If repeated too often this will lead to a high level of bugs, with % few of the normal signs such as odour etc. % Thus if the meat is cooked after thawing, killing any bacteria it % carries, thawing/refreezing is no longer a problem (unless you roll it in % the dirt at some stage!) Two suggested that bacteria would form more readily: & From: munnari!hitech.oz.au!clyde@uunet.UU.NET (Clyde Smith-Stubbs) & & I understand it to be that there is an increased risk of bacteria & growing during the thawing phase. Repeated thawing and re-freezing & increases the risk. * From: citi!bellcore!nvuxl!myron@mailrus * * Did you hear this is bad in terms of health or in terms * of ruining the taste. * I would be surprised it is unhealthy, but the meat * certainly would never taste the same. Freezing and * unfreezing causes contraction and expansion of cellular * water molecules, breaking up tissues. Thanks for the replies! ---- Dan Christensen, Computer Graphics Lab, jdchrist@watcgl.uwaterloo.ca University of Waterloo, Waterloo, Ont. jdchrist@watcgl.waterloo.edu