When meat in a freezer is partially thawed during a power outage, it is generally safe to refreeze it, but there are some factors to consider. The safety of refreezing meat depends on the extent and duration of the thawing, as well as the condition of the meat.
If the meat has been completely thawed and has reached a temperature above 40°F (4°C) for more than two hours, it is generally recommended not to refreeze it. This is because during the thawing process, bacteria can start to multiply and reach unsafe levels, increasing the risk of foodborne illness.
However, if the meat is still partially frozen and contains ice crystals or feels cold to the touch, it can be safely refrozen. This is an indication that the temperature of the meat has remained below 40°F (4°C) during the power outage. Partially thawed meat can be refrozen as long as it is promptly returned to a freezer and maintained at a safe temperature.
It's important to note that the quality of the meat may be affected by the thawing and refreezing process. Each time meat goes through a freeze-thaw cycle, its texture, flavor, and overall quality may deteriorate. The more cycles it goes through, the more noticeable these changes can become.
To ensure food safety, it's always a good idea to use your best judgment and consider the condition of the meat. If there are any signs of spoilage, such as an off odor, sliminess, or unusual discoloration, it's best to discard the meat rather than refreeze it.
Remember, when in doubt, it's better to prioritize food safety and discard the meat if you have concerns about its quality or safety.