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Old 08-24-2010, 01:47 PM   #11
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Texture of food always suffers from freezing (different methods do less damage to the cells in the protein--flash frozen is better than regular slow freezing method).
So obviously re-freezing is worse... also bacteria growth slows when frozen but does not stop completely.
The danger zone temps 40-140 degrees are key, that's why you never freeze at room temp because the outside of the meat could be at 60+ degrees while the center is still frozen.
Last problem is that ground meat is more succeptable to bacteria growth, so freezing and defrosting smaller portions was a good suggestion..
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Old 08-24-2010, 04:16 PM   #12
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Actually freezing (0F) stops bacteria grows, but it resumes when thawed. Refrigeration slows down bacteria growth.

I've never heard of "never freeze at room temp" and the rest the sentence does not make sense to me.
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Old 08-24-2010, 06:08 PM   #13
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Quote:
Originally Posted by mcnerd View Post
Actually freezing (0F) stops bacteria grows, but it resumes when thawed. Refrigeration slows down bacteria growth.

I've never heard of "never freeze at room temp" and the rest the sentence does not make sense to me.
I think he meant "thaw", not freeze.
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