Repeated freezing and thawing of meat is quite common. This raises some concerns. Meat that has been frozen and thawed multiple times may lose nutrients and even pose health risks.
While thawing meat multiple times may reduce its nutritional value, the difference is negligible. The protein in meat remains relatively stable when properly frozen, according to the health information website Everyday Health (USA).
If meat has been left at room temperature for more than 2 hours, or for more than 1 hour in an environment hotter than 32°C, it should not be put back in the freezer. PHOTO: AI
The meat is not very juicy.
In addition, minerals such as iron, zinc, phosphorus, and vitamin B12 are not easily destroyed simply by repeatedly freezing and thawing meat. However, each time meat is thawed, it usually releases a certain amount of water.
This liquid may carry small amounts of soluble protein, water-soluble B vitamins, and natural flavor compounds. When this process is repeated many times, the amount of liquid lost increases, making the meat less juicy.
Risk of bacterial growth
More concerning is the risk of bacterial growth. When meat is stored at freezing temperatures of around -18°C, bacteria are not completely destroyed, but most will stop growing. When the meat begins to thaw and the temperature rises above around 4°C, bacteria can become active again.
Temperatures between 4 and 60°C are considered dangerous because bacteria can multiply rapidly in these conditions. Some bacteria commonly associated with raw meat include Salmonella, E. coli, Listeria monocytogenes, and Campylobacter.
For example, if you take meat out of the freezer and leave it on the kitchen counter for a few hours to soften, then change your mind and put it back in the freezer, the outer layer of the meat may have become warm enough for bacteria to grow. Repeating this process multiple times increases the risk of food poisoning.
Thawing in the refrigerator's cooler compartment is safer.
However, meat that has been thawed in the refrigerator at around 4°C can still be safely refrozen. This is because the meat thawed slowly in a stable cold environment and was not left at room temperature for too long.
Meanwhile, if meat has been left at room temperature for more than 2 hours, or for more than 1 hour in an environment hotter than 32°C, it should not be put back in the freezer. The risk of bacterial growth can increase significantly during this time. Additionally, if the meat has a strange smell, is unusually slimy, or has a noticeable discoloration, it's best to discard it, according to Everyday Health.