English Deutsch Français Italiano Español Português 繁體中文 Bahasa Indonesia Tiếng Việt ภาษาไทย
All categories

My compressor went out and it took me several hours to realize. The meat in the freezer compartment was no longer frozen solid, but there was still ice slush. I just loaded it with pounds and pounds of meat from sams club, but i dont want to get food poisoning. Decisions, decisions...

2007-02-26 07:55:26 · 22 answers · asked by nih_b 1 in Food & Drink Other - Food & Drink

22 answers

Was this meat you repackaged for the freezer or is it vacuum sealed when you purchased the meat?

You should be okay...
The food danger zone is between 45F to 140F.

If you're meat was still cold, around 40F or below, you should be okay to refreeze it without much worry about bacteria growing. Also, it's not like you were opening the bags and exposing them to the outside (where any nasties can get in) during this time.

The only downside is that the freezing and refreezing will change the texture of the meat a little.

2007-02-26 08:03:07 · answer #1 · answered by lots_of_laughs 6 · 1 1

If it is TOTALLY defrosted, to refreeze would destroy a lot of the food value and taste value of the meat. Other than that, it is fine to do.

If it is partially defrosted, you can refreeze it. Also, you can take out the most thawed stuff and put it in the fridge and cook it in the next few days. Meat can hold in the fridge for 72 - 96 hours easy.

Seldom do you get food poisining from meat. You usually get it from vegetables and dairy. Cooking at high heat destroys all bacteria that would hurt you anyway, thus why meat seldom gives people food poisining and when it does, it usually is because it wasn't cooked properly.

2007-02-26 08:05:06 · answer #2 · answered by TK421 5 · 0 0

I think you are probably ok. Red meat will turn brown when it has been out too long. Chicken and stuff can sit out several hours before it goes bad. I defrost meat in my sink all day a lot then cook it at night. Usually I just the fridge for that, but sometimes I just set it out. If it was only a few hours then your meat did not totally thaw and it should be just fine. I would refreeze and go ahead and cook it.

2007-02-26 07:58:46 · answer #3 · answered by Anonymous · 0 0

It's fine to refreeze thawed meat. I was wondering the same thing a few weeks ago and did a load of research on-line and found that it is perfectly safe to do so. I found out that it is a well known myth that you can't refreeze meat, but I am positive that you can, I did it myself!

2007-02-26 08:07:39 · answer #4 · answered by Anonymous · 0 0

defrosting meat and re-freezing doesn't make it more susceptible to bacteria. It will make the meat tough, and ruin its overall flavor. It's ok to do, but i suggest you get the biggest knife you have and try to cut it up some and stick what you don't want to use right away back in the freezer. the temperature danger zone is between 41 and 141 degrees fahrenheit. This is the temperature at which bacteria thrive. If you're thawing it in the refrigerator and your refrigerator is set properly, your meat will not reach 41 degrees.

2016-03-18 03:23:02 · answer #5 · answered by Anonymous · 0 0

No...don't refreeze unless you cook it first, that's if you believe the meat is still good. Sounds like it's time for a big old fashioned BBQ.

2007-02-26 08:05:40 · answer #6 · answered by I_Spy 3 · 0 0

If there are still crystals in/near the meat it is fine. You said there was still slush, so the temp has not been above freezing.Several hours should not be a problem.

2007-02-26 08:22:21 · answer #7 · answered by science teacher 7 · 0 0

If it's still partially frozen, it's likely OK. However, refreezing it will give an unpleasant result. You will not like the texture of the meat.

But, you won't get sick. So, no harm in giving it a go!

2007-02-26 08:03:31 · answer #8 · answered by Jay 7 · 0 0

Once thawed, you MUST cook it or toss it. Now, once you've cooked it, you can refreeze it. If it still has ice crystals, that means it didn't get above 41 degrees. If the meat is above 41 - toss it!!! If you cook and refreeze it, it will last 6 MONTHS.

2007-02-26 08:03:01 · answer #9 · answered by pastrypunks 1 · 1 1

I would say cook what you can and freeze it cooked, which will last up to 2 - 3 weeks. The rest, throw out. You will get freezerburn on your food from refreezing... chances of food poisoning are slim.

2007-02-26 07:59:06 · answer #10 · answered by Anonymous · 0 1

fedest.com, questions and answers