I’m not sure if this is true or not but it’s something I’ve heard when I was younger so I’ve just always taken it as a rule.
Is there a reason why you’re not supposed to re-freeze meat once it’s been thawed out?
In: 18
People have mentioned germ growth, it’s actually enzyme activity.
Enzymes exist in a living body breaking down tissue which is replaced.
When the body dies the Enzymes continue their work but as the animal is dead the tissue doesn’t regrow.
The tissue has to be broken down by enzymes so that bacteria can consume the nutrients.
The first sign that the tissue is being broken down is the cellular release of liquid.
When you see liquid released the food isn’t rotten yet but it’s very close.
Enzyme activity is slowed by refrigeration and almost completely stopped by freezing.
The action of thawing will start up the enzyme activity with the fastest activity being above 5°C.
By refreezing and rethawing you are taking the food through the temperatures of the fastest enzyme activity.
It’s still not rotten but it’s pretty messed up and is just right for the bacteria to start multiplying.
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