the Safety and Nutrition of Thawed and Refrozen Meat

Re: Safety and Nutrition of Thawed and Refrozen Meat

I'm sorry, Doctor, but I still don't quite understand.
"When fish is thawed and then repackaged for refrigeration, the water molecules in the fish can crystallize, and upon re-thawing, the fish's ability to retain moisture decreases.
Additionally, bacteria can proliferate during this process, which shortens the shelf life." Isn't it freezing that causes crystallization? Also, I mainly want to ask if meat that has been thawed in the refrigerator to the point where it can be cut or separated is considered already thawed meat? If that is not considered thawed, then putting it back in the freezer should not count as thawing and refreezing, right? Furthermore, if that is not acceptable, how should I portion frozen meat after purchasing it? Should I avoid buying any frozen meat at all? Thank you.

Mike, 20~29 year old female. Ask Date: 2018/06/12

Dr. Cai Xiuwen reply Nutrition

Hello!
1.
"When fish is thawed, portioned, and then refrigerated, the water molecules in the fish can crystallize, leading to poorer moisture retention when it is thawed again.
Additionally, bacteria can proliferate during this process, thus shortening the shelf life." Isn't crystallization only a result of freezing? => The above statement means that when frozen meat is cut and then refrozen after being refrigerated, the water molecules will crystallize, which affects the texture of the fish.
2.
Frozen meat that has been thawed in the refrigerator to a point where it can be cut or separated is considered thawed meat.
It can be refrozen, but aside from potentially affecting the texture, as the storage temperature increases, the rate of bacterial growth accelerates, thus shortening the time it can be stored.
It is advisable to use it up as soon as possible.
3.
Ideally, frozen meat should be cut and portioned directly, but since frozen meat is difficult to cut, it is recommended to purchase frozen meat that has already been cut into the appropriate sizes you need and store it directly in the freezer.
Just remember one principle: the higher the temperature, the shorter the storage time.
Additionally, it is important to note that during the portioning and cutting process, there will be contact with many knives and containers, which can increase microbial exposure.
These areas should be kept clean, and efforts should be made to minimize the chances of food coming into contact with other items.

This information is provided by Dietitian Tsai Hsiu-Wen from Nantou Hospital, Ministry of Health and Welfare.
Wishing you peace and health!

Reply Date: 2018/06/12

More Info

When it comes to understanding the safety and nutrition of thawed and refrozen meat, there are several important considerations to keep in mind. First, let's clarify the process of freezing and thawing meat, as well as the implications for food safety and nutritional quality.

Freezing and Thawing Process
When meat is frozen, the water within the cells forms ice crystals. These ice crystals can cause damage to the cell structure of the meat. When the meat is thawed, these ice crystals melt, and if the meat is not handled properly, it can lead to moisture loss. This is particularly true if the meat is thawed and then refrozen. The process of freezing and thawing can lead to a decrease in the meat's ability to retain moisture, resulting in a drier texture when cooked.

Safety Concerns
One of the primary concerns with thawing and refreezing meat is the potential for bacterial growth. When meat is thawed, especially if it is done at room temperature, it can enter the "danger zone" (between 40°F and 140°F) where bacteria can multiply rapidly. If meat is thawed in the refrigerator, it can be safely refrozen, but it is essential to ensure that it has not been left out at room temperature for an extended period.

If you thaw meat in the refrigerator and then decide to refreeze it, it is generally safe to do so, provided that it has not been left out for more than two hours. However, the quality of the meat may suffer due to moisture loss and changes in texture.

Nutritional Impact
Regarding nutrition, while some nutrients may be lost during the freezing and thawing process, the impact is generally minimal if the meat is handled correctly. Water-soluble vitamins, such as B vitamins, may be more susceptible to loss, but the overall nutritional value of the meat remains largely intact. It is important to note that repeated freezing and thawing can exacerbate nutrient loss and affect the meat's quality.

Recommendations for Handling Frozen Meat
1. Thawing Method: Always thaw meat in the refrigerator, in cold water, or in the microwave. Avoid thawing at room temperature to minimize the risk of bacterial growth.

2. Portioning: If you buy frozen meat and want to portion it out, consider dividing it into smaller packages before freezing. This way, you can thaw only what you need without having to refreeze the remaining meat.

3. Refreezing: If meat has been thawed in the refrigerator and has not been left out at room temperature, it can be safely refrozen. However, be aware that the texture and moisture content may be affected.

4. Quality Check: Always check for signs of spoilage, such as off smells or discoloration, before cooking thawed meat. If in doubt, it is safer to discard the meat.

5. Cooking Thoroughly: Ensure that all meat is cooked to the appropriate internal temperature to kill any potential bacteria that may have developed during thawing.

In conclusion, while thawing and refreezing meat can pose some risks, following proper food safety practices can help mitigate these risks. By understanding the processes involved and taking appropriate precautions, you can safely enjoy frozen meat while maintaining its nutritional quality.

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