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June 19, 2013

Refreezing Food

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REFREEZING FOODS

If defrosted foods have warmed above refrigerator temperature (40F) they should not be refrozen, except for very high acid foods, such as fruits. However, many thawed foods, i.e. those still containing ice crystals or a firm-to-hard core of ice in the center, may be safely refrozen.

Meats: beef, pork, veal, lamb and poultry can be refrozen when they are still firm with ice crystals.

Fruits: Defrosted fruits that smell and taste good can be refrozen.

Vegetables: Refreeze only if they have plenty of ice crystals.

Shellfish: Do not refreeze.

Prepared Foods and Leftovers: Do not refreeze.

Other do’s and don’ts: Ice cream, cream pies, and éclairs do not refreeze well. Breads, cakes, fruit pies, breads and rolls can be refrozen.

Source:

Highlights from Food Freezing Guide by Julie Garden-Robinson; Food and Nutrition Specialist. Her full 40 page article was published by NDSU. Fargo, North Dakota. September 1985 and revised in 2004.

For more information on this and other topics, see www.ag.ndsu.nodak.edu/food.htm