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

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.

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!

"Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly." (Source: Freezing and Food Safety, accessed 8/22/2010)

DO NOT thaw meat at room temperature, such as on the kitchen counter.

Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.