Keeping cryovac meat

Refreeze meat? I though it was unwise to refreeze meat because of potential bacteria buildup.

Hi Bill,

There seems to have been a bit of a rethink on this in the last few years. Have a look here. Seems it is safe but there may be some loss of quality.

Cheers,

Val

Thanks for the link Val. I will stick to my no refreeze nevertheless. cheers, Bill

I never understtod this sisue with refreezing meat - i think iyt comes from the old days where you defrosted it by leaving it on the sink

if its defrosted in the fridge there shouldnt be an issue with refreezing alyhough physical degradation can occuer due to ice crstals puncturing cells releasing fluid

Thats wot I thort too.

Cheers Keith

We vacuum seal our meat then freeze it to extend its life if we are setting out on a big trip. Also if you happen to loose power on your fridge the meat will still be OK. Its just making doubly sure about meat supplies.

Cheers,

Val

Thanks Sue for the info
Michelle

I'll preface this by saying the "meat" was not cryovaced, and it's arguable if you can call sausages meat anyway, but I got a bad case of food poisoning in Halls Creeks many years ago - all from eating sausages which had thawed then refrozen in a friend's Engel. He said later he thought he noticed one or two had a green tinge when they were cooking. Appears I got to eat them. Unfortunately I didn't know about the thawing/refreezing or green tinge until after the event but I did find out the true meaning of projectile vomiting! Ah, memories (you reading this Terry?).

It probably depends on the temperature the meat gets to when initially thawed but you'll have to excuse me when I say I will never (knowingly) eat meat which has gone through a dual thawing action.