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If you don't notice any funny smells or discoloration prior to cooking the meat, probably nothing.

Thawing, storing, then freezing meat multiple times is a great way to not only ruin the flavor of the meat, but to keep bad, rancid, or dangerous meat around longer than you need to. In my experience, perfectly OK meat that has been thawed, then stored in a fridge for a day, and then frozen again almost always is rancid upon its second thawing.

Never cook bad meat--its a waste of time, tastes bad and can make you sick!

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16y ago

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