Why can't you re-freeze meat? Watch

Arekkusu
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#1
Report Thread starter 8 years ago
#1
Freezing essentially deactivates the growth of bacteria, so why on earth can't you refreeze meat?

In any case, why do you have to be so careful about anything like this; surely as long as you cook the **** out of it afterwards any bacteria in it are all going to die anyway?

In my life it's impossible not to do things like refrigerate chicken for days on end before finishing it, or defrosting meat under the tap to separate it, then refreezing. I've never got ill from it. Clearly nobody has time to cogitate about this sort of thing. So what is it all about?
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TheRustaman
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Report 8 years ago
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http://tinyurl.com/6zzpzv4
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xoxAngel_Kxox
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Report 8 years ago
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Bacteria grows while it's unfrozen. So each time you defrost, more bacteria can grow. Cooking well can kill most bacteria, but freezing only stops more from growing, not killing the existing bacteria.

Most of the time, whether you refroze or not, you'd be fine eating it. It's like when people undercook chicken or sausages, not that many would actually make you ill- but the results can be incredibly nasty if you happen to get a bad piece of meat. *Shudders*
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Joinedup
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Report 8 years ago
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I'd treat it as one of those 'obedience of fools or guidance of the wise' deals.

if you're not an idiot, you understand food hygene and what bacteria are you can do it.

if you ARE a idiot you should blindly obey the rule cos it'll steer you away from possible trouble.
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