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The specific effects of chilling and freezing are meat tenderness and texture, drip production, meat colour and appearance and odor and flavor.hilling and freezing of meat and its effect on meat quality, Improving the sensory and nutritional quality of fresh meat University of Bristol, UK, Woodhead Publishing Limited.
Report Abuse. once a meat has been frozen and then thawed it is not a good idea to refreeze. It can become frostbitten, go bad, and many other things. There is a possibilty it would be OK, but not a good one and it's not worth finding out.f thawed by other methods, cook before refreezing.. (Basics for Handling Food Safely, April 2003 at www.fsis.usda.gov/OA/pubs/facts_basics.p... ) (DO NOT thaw meat at room temperature, such as on the kitchen counter.) Meat/poultry that is refrozen might suffer some quality loss as moisture may be lost during thawing.