I know that it’s unsafe to let food defrost in the open because of possible bacterial growth. But if some meat is frozen and thawed, repeatedly, while keeping it sealed and safe from bacteria, will it be more tender than meat that is only frozen and thawed once?
Say you have some meat heat-sealed in polyethylene bags, no air can get in? Suppose the meat was irradiated to kill all germs before being frozen in order to tenderize it? (Irradiated foods are supposed to have a long shelf life with no refrigeration needed.)
I’m not concerned about the safety of the irradiation process. All I‘m interested in is the safety of the repeated freeze-thaw cycle. How will this affect the edibility, texture, and flavor of meat? For that matter, how would this affect other foods?
2007-01-15
06:38:24
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4 answers
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asked by
cdf-rom
7