Why aren't you suppose to re-freeze meat that been frozen, thawed? What happens? If you cook it, what's the big deal?

N0help4u

When water, a component of all food, freezes rapidly, tiny crystals form. Slow freezing forms large ice crystals which cause cells in food to rupture. Moisture leaks out and quality is lowered.

When refreezing foods that were initially frozen at home, expect quality changes. Those changes will be more extreme for texture than for color or flavor. The food, however, should still be acceptable to use.

Often it results in a freezer burn taste.

lovelesspa

Here's a really basic reason why you shouldn't refreeze meat, especially if it reaches the level of going from frozen to thawed and then you refreeze it. Food poisoning is cause by bacteria from food that has been stored, frozen and/or thawed and then refrozen as well as handled wrong before freezing. Food poisoning bacteria grow and muliply fastest in the temperature of 5 degrees c -60 degrees c. It occurs while food is thawing. Bacteria in food that is frozen a second time is more likey to have large levels of food poisoning bacteria. Refreezing increases risk of spoilage due to microorganisms. That's the big deal, your risking a really bad stomach problem, sometimes the meat is spoiled, but doesn't smell yet, but is very dangerous if you eat it. Food poisoining is not something you want to deal with!