Two recent studies have examined the effects of freezing and thawing on pork loin specifically. Pork loin is a commonly eaten cut of meat that comes from the rib cage of a pig. The researchers found that lamb stored at deep-freeze temperatures between -58 ☏ (-50 ☌) and -112 ☏ (-80 ☌) remained more tender once thawed, compared with lamb stored at normal freezing temperatures -0.4 ☏ (-18 ☌) ( 11). LambĪ study of Australian-raised lamb ribs compared how freezing and storing the ribs at various temperatures affected quality markers like juiciness, texture, and shrinkage. In addition, a literature review of research on the effects of cool and frozen storage on red meat found that freezing meats for a shorter period of time might help prevent some of the negative effects that freezing can have on the quality of red meat ( 8). Researchers found that a combination of freezing, thawing, and aging the steaks increased tenderness, compared with fresh steaks that had been aged but not frozen ( 10). Beefįor example, one study observed how various freeze-thaw combinations affected beef steak cuts. However, it appears that the type of meat in question, as well as the exact number of freeze-thaw cycles that the meat undergoes, all influence how the meat will respond to being refrozen multiple times. Interestingly, in some cases, chilled storage and freezing meat more than once may have positive effects on these factors ( 8, 9).

When this occurs in meats, it can lead to a significant deterioration in quality.Īny changes to a meat’s ability to retain moisture might also significantly affect the tenderness and juiciness of the meat ( 6, 7).

Oxidation is a process in which electrons are transferred from one atom to another. Refreezing meat can be done safely, but the quality of the meat may be affected.įor example, freezing and thawing meat more than one time might cause color and odor changes, moisture loss, and increased oxidation of its fat and protein ( 3, 4, 5, 6). The effects of thawing and refreezing meat

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