Refreezing Raw Meat

Freezing meat

Freezing is an effective method for long-term storage of meat. The fresher and higher quality the meat, the longer its shelf life when frozen. Freezing slows down the growth of pathogens (like bacterial infections) that can cause spoilage in food. Here are some important tips regarding freezing meat:

1- Proper packaging: Place meat in freezer-specific plastic bags or use sturdy containers with tight lids. Remove as much air as possible from the packaging to preserve the quality of the meat.

2- Portioning: If you package the

 meat in portions suitable for each meal, you can take out only what you need each time, preventing repeated thawing and refreezing, which can damage the quality of the meat.

3- Labeling dates: Write the freezing date on the packages. Different types of fresh meat (such as red meat, poultry, etc.) maintain their quality in the freezer for varying lengths of time (see the table below for details). It's best to consume frozen meat soon to preserve its flavor and texture.

4- Proper thawing: When you want to use frozen meat, it’s better to move it from the freezer to the refrigerator to thaw slowly. This method helps maintain the quality of the meat and prevents bacterial growth.

The table below shows the storage life of various types of meat in the refrigerator and home freezer based on the information available on the FoodSafety website:

freezing meat and safety conditions

As long as frozen meat is thawed properly in the refrigerator (at 5°C or lower), re-freezing it is safe for health, and thawed meat can be refrozen. In this case, the meat remains free from pathogens and contamination. It’s advisable to place frozen meat and poultry in a suitable container to prevent any leakage. This container should be kept on the bottom shelf of the refrigerator to avoid contaminating other foods in case of any drips. Complete thawing of meat under these conditions typically takes at least 24 hours. If you thawed the meat and then decided not to cook all or part of it, it can be refrozen as long as it was thawed in the refrigerator. For maximum quality and safety, return the meat or poultry to the freezer within 1 to 2 days. However, keep in mind that re-freezing meat can lead to moisture loss and reduced nutritional value (such as loss of some vitamins and a decrease in protein), so it’s best to avoid re-freezing unless necessary to preserve quality and flavor.

If you intend to cook the meat immediately, you can use the rapid thawing method in the microwave or place the meat in a plastic bag under cool running water. Additionally, a meat product can be thawed as part of cooking processes. For instance, frozen meat pieces can be placed directly in a pressure cooker, allowing the meat to thaw gradually while cooking. Adhering to these guidelines will ensure that frozen meats can be used with greater confidence.