When the meat is thawed, water is released, and with each cycle, more moisture is lost, says Martin Bucknavage, senior food safety extension associate of Penn State’s department of food science. Every time you freeze meat, water turns into ice crystals in the cells, which damages the molecular structures in the product. Once you’ve made sure you’ve abided by all these safety guidelines, then you should consider the loss of quality. Food thawed using cold water or the microwave has to be cooked before refreezing to be safe. And that can cause bacteria already present in the meat before freezing to multiply, says the USDA.Ī big difference between the methods mentioned above is that food thawed in the fridge can be refrozen without cooking. Or you can thaw it using the microwave, but if you do so, cook the meat immediately afterward because it may become warmer than 40° F in the process.
Put it in a leakproof package or plastic bag and submerge it in cold tap water, changing the water every 30 minutes, the USDA suggests. Red meat cuts, such as beef, pork, or lamb roasts, chops, and steaks can be refrigerated for three to five days. As a general guideline, CR recommends setting it to 37° F.Īfter thawing food in the fridge, you can keep items such as ground meat, stew meat, poultry, and seafood there for a day or two before cooking, according to the USDA. Check to see if your fridge is set to a temperature of 40° F or lower. The safest, most ideal way to thaw food, including meat, is in the fridge, says Amy Keating, a registered dietitian and CR food tester. Wallace, PhD, an adjunct professor of the department of nutrition and food studies at George Mason University in Virginia. You’d be surprised how quickly bacteria like E.coli and salmonella can multiply at room temperature, says Taylor C.
So don’t do what I’ve done before, which is thaw your food on your counter. If the food becomes warmer than 40° F, bacteria may begin to proliferate, according to the U.S. It’s important that food be kept at a safe temperature while thawing. Schaffner, PhD, an extension specialist in food science and a distinguished professor at Rutgers University in New Jersey.īut before we jump into that, let’s talk about what we mean by thawing the meat properly. However, what will begin to happen with repeated freezing and thawing is that the meat will become dryer and less tasty, says Donald W. It’s safe to defrost and refreeze meat again and again, provided you do it properly.
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