Frozen bread dough that has been thawed out in the refrigerator for five days

In theory you could thaw and refreeze as many times as you like, though the changes in temperature would definitely alter the quality of the meat's taste and texture.

What matters most is how long the meat has been in the so-called "danger zone" speaking from a temperature perspective. The "danger zone" is defined as being between 41 to 135 °F (5 to 57 °C).

Here is an excerpt from The Professional Chef, by the Culinary Institute of America:

Foods left in the danger zone for a period longer than four hours are considered adulterated. Additionally, one should be fully aware that the four-hour period is cumulative, meaning that the meter starts running again every time the food enters the danger zone. Therefore, once the four-hour period has been exceeded, heating, cooling, or any other cooking method cannot recover foods.

I once left a whole New York strip in the walk in cooler for two weeks and it was great. Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days. I would check for slime and foul odor. There are several other factors involved such as how it was handled before put in the refrigerator. For example, a piece of pork that was at room temp for one hour with a semi sterile knife trimming it might not last three days. I always go with whether it has an off odor or not. I find that meat which has aged a little in the fridge will have a more robust defined flavor. If you run your finger across it and feel any type of slime just get rid of it.