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Is it ok to Re-Freeze raw meat, Chcken, Beef, Pork? - Page 2

post #21 of 23

Great info so far!

 

From what I learned in cullinary school, when meat is frozen the water in the protien expands, forever damaging the cell walls. That is why when it thaws more juices run out of it then when it was fresh. If you think about freezing a piece of lettuce and then thawing it, what will happen. The lettuce turns to water, because the cell walls were damaged in the freezing process. Its pretty scientific if you ask me.

 

I personally try not to freeze, thaw and refreeze.

 

Best of luck.

 

 

post #22 of 23

Thanks Eric, very helpful.

post #23 of 23
Quote:
Originally Posted by Smokin - K View Post

If it looks bad and or smells bad, just smoke it longer... LOL! Seriously great topic and good read! Be safe and Happy Smoking, Smokin - K



Funny Stuff but Seriously...About 15 years ago a Grocery Store chain, in my area and others, was found to be soaking Out of Code and Stinky Fish and Chicken in a Bleach Solution then Re-packaging as FRESH!...And the KICKER...When it started to stink a Second time, they would coat Fish in Blackening Spice and Chicken in BBQ Sauce and put it ON SALE as "BBQ GRILL READY"....To this day I shutter at Pre-Marinated or Pre-Seasoned Meat, even the stuff put out by National Brands...JJ

 

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