In people who have aplastic anemia, the body doesn't make enough red blood cells, white blood cells, and platelets. This is because the bone marrow's stem cells are damaged. (Aplastic anemia also is called bone marrow failure.) Many diseases, conditions, and factors can damage the stem cells.
The best way to safely thaw ground beef is in the refrigerator. Keeping meat cold while it is defrosting is essential to prevent growth of bacteria. Cook or refreeze it within 1 or 2 days. To defrost ground beef more rapidly, you can defrost in the microwave oven or in cold water. ...
The answer depends on how the meat was thawed. If you read any of the health and safety documentation it tends to stipulate that meat thawed in a refrigerator can be safety refrozen.Meat thawed by other methods, particularly if the temperature reaches 40Â°Fâ140Â°F (4Â°Câ60Â°C) should be cooked before refreezing.. I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me. I can't imagine how meat that hasn't been bought fresh and local could find its way to my kitchen with out thawing and being refrozen a couple of times.