It seems that there is no problem for frozen meat to be thawed repeatedly. On the surface, it is similar to the original time. In fact, there are many bacteria unconsciously, so the growth rate of bacteria in this meat is 15 times that of usual. There are two main reasons for the outbreak of bacteria. First, bacteria will not die completely when frozen. When meat is hydrolyzed, its temperature will rise, which is beneficial to the survival of bacteria, so that bacteria can explode and multiply rapidly. The second reason is that frozen meat will inevitably come into contact with the outside world during repeated thawing, which will lead to the growth of bacteria, and at the same time, the nutritional components of meat itself will also provide living conditions for bacteria. The nutrient content of the repeatedly thawed meat is also decreasing, because it is easy to breed bacteria, which will decompose protein in the meat, thus losing the nutrient content of the meat itself. So the meat can't be eaten after repeated thawing.