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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