Date:   1/24/2007 1:57:32 PM ( 18 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=818996

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http://www.exploratorium.edu/cooking/icooks/02-19-04.html
maybe this will give you an answer. It seems to be a question with various people of different opinions if you google "refreezing meat". USDA guidlines, scroll down to the bottom of this site
http://www.fsis.usda.gov/Fact_Sheets/keeping_food_Safe_during_an_emergency/in...


Also, NT recommends "All liver recipes will be greatly improved if the liver slices are first soaked in lemon juice for several hours. This draws out impurities and gives a nicer texture."

Hope this is helpful.
 

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