Why should you not defrost things, then refreeze them?
In: Other
Water expands when it freezes. So when an object freezes the water expands and this breaks cellular walls. If you freeze thaw and refreeze food than more of the cellular walls of the food will have broken and the texture of the food will be damaged.
In addition it is a food safety concern when talking about meats as bacteria will have a chance to grow during the time the food is thawing and going back down to below freezing.
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