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Have you ever planned a dinner only to forget to thaw the meat for the main course? Or had a dinner ruined by some undercooked or texturally unpleasant poultry? While freezing meat is a great way to preserve freshness and flavor, it can also present some challenges—namely, the best way to thaw it out again and keep its integrity.
While there is debate on the most efficient method to thaw meat, it is agreed that any method used should make sure to keep the meat at proper temperatures to avoid bacterial growth and foodborne illness. Improperly defrosted meat may not only have unpleasant textures and tastes, it also comes with health risks that can be easily avoided by using proper methods.
Why is Proper Meat Defrosting Important?
The biggest risk in improperly defrosting meat is putting it into the “temperature danger zone” for too long. This zone is the temperature range at which bacteria multiply rapidly and increase the risk for foodborne illness.
The goal with any defrosting method is to minimize the time the product is left in this temperature range, which is why methods like refrigerated thawing or cold water baths tend to be the most common.
These methods keep meat at a safe temperature, and the slow thaw preserves the nutritional quality and texture of the final product.
5 Best Methods for Defrosting Meat Safely
Several methods are available for defrosting meat. Depending on the time or equipment needed, you can choose which suits your needs. The following techniques will minimize the risks of foodborne illness and maintain the quality of your foods.
Refrigerator Thawing
The safest and easiest way to thaw meat is to place it in the refrigerator until thawed. This ensures the product is kept out of the temperature danger zone and won’t need attention as it thaws.
This will maintain the integrity and texture well, but it is advised to thaw your meat on a plate to catch any potential dripping liquid. This method will vary from several hours to overnight, or in the case of Thanksgiving turkey, a few days, so plan accordingly to give the meat enough time to thaw fully.
Microwave Thawing
If you have a microwave, chances are you have a defrost button. This setting reduces the power of the microwave heating to promote a gentler defrost. If using a microwave to defrost meat, check and turn it frequently.
If left in the same position, it may partially cook the outside while the inside remains frozen. While it is one of the quickest methods to defrost meat, it also needs to be checked often to ensure the thaw is even and to prevent texture issues in the final product.
Cold Water Thawing
It is common practice in restaurants to quickly thaw frozen meat in a sealed bag under cold running water. Making sure the water is under 41 degrees F keeps the meat out of the temperature danger zone, and the constant flow of cold water promotes a quicker thaw than leaving it in the fridge while also preserving the texture.
If you are home and looking to save on the water bill, submerge the meat in a leak-proof bag in cold water and change the water every 30 minutes until thawed.
Using a Defrosting Tray
Defrosting trays are not as common in recent memory, but they are still a handy tool to quickly defrost smaller cuts of meat, like steak or chicken breast. These trays are made of metals that conduct heat well. When frozen foods are placed on the tray, the metal absorbs the heat from the surrounding room and transfers it to the food, helping to speed up the thawing process.
This makes an excellent quick-thaw option for smaller cuts, but you must watch that the meat does not warm over 41 degrees F, which would put it in the temperature danger zone.
Slow Cooker Defrosting
For those looking to thaw and meal prep all at once, slow cookers, and in recent years, pressure cookers, are the two-in-one to get dinner on the table. Both will heat the product quickly through the temperature danger zone to minimize any chance of bacterial growth. Then, they will take the food to a safe heat to cook and hold it at safe temperatures until you are ready to eat.
What Can Happen If You Don’t Defrost Meat Properly?
What about leaving meat on the counter? In short, please don’t. To elaborate, holding food at temperatures within the danger zone for extended periods may well defrost the meat, but they will also carry some potential consequences in terms of unnecessary health risks and quality issues.
Bacterial Growth
Bacteria will grow most rapidly between 41F and 135F, increasing the risk of foodborne pathogens. Defrosting on the counter or in hot water will create an environment for these bacteria to multiply rapidly in and on the meat, which can sometimes survive the cooking process, leading to illness.
Foodborne Illnesses
Bacterial growth leads to pathogens like Salmonella and E. coli, which cause illness. If these bacteria are allowed to thrive, they can produce toxins that may survive the cooking process, making it especially dangerous to thaw foods at room temperature for extended periods of time.
Uneven Cooking
Quick thawing meat in a microwave above the defrost setting or thawing in warm water, can also lead to uneven thawing. The meat will cook unevenly if the outside is thawed or even partially cooked while the inside remains frozen. This can cause chewy, overcooked meat on the outside and undercooked meat in the middle, which has the potential for health risks such as illness.
Nutrient Loss
Rapid defrosting also leads to moisture loss and the breakdown of the water-soluble vitamins within the meat. Further oxidation, leaving meat exposed to open air, can degrade the quality of the fats and vitamins within the meat as well. These changes will not only negatively affect the nutritional quality of the meat, but they will also impact the quality and texture.
How Long Does Defrosting Typically Take?
There is no blanket answer to how long defrosting should take. A thin steak or single chicken breast can thaw in the microwave or on a defrosting tray in minutes. Generally, microwaving on defrost will be the shortest time frame at under an hour, but it is not recommended for bigger cuts of meat.
Running larger cuts of meat under cold water or leaving them in a cold water bath and changing the water will defrost them in several hours. Slow cookers will thaw and cook, but from frozen, plan for 6-8 hours minimum. If you are planning to thaw in the fridge, give yourself 24 hours for every 5lbs of meat, so if you plan a whole Turkey for a holiday, you want a good five days or so to make sure the meat is fully defrosted.
Is it Safe to Defrost Meat at Room Temperature?
No! Defrosting at room temperature is a recipe for disaster. Keeping food at an unsafe temperature for extended periods allows bacteria to thrive. The longer it is left out, the greater the chance of illness.
Oxidation happening on the counter and the potential for cross-contamination are other risk factors to consider, even if you think the meat is staying cool enough inside.
As the outside warms disproportionately with the ambient air, the meat will also cook unevenly when prepared. Using a safe method to defrost meat means a better quality, safer product.
Bottom Line
There are plenty of proven methods to thaw meat safely and quickly. When deciding how to thaw your dinner, keeping safety and quality in mind is important. FInd methods that keep food out of unsafe temperature zones, like in cold water or in the fridge, or that minimize any time the food moves through the temperature danger zone, like using a slow cooker or microwave defrost.
Doing so will minimize the chance of bacterial growth and foodborne illness. It will also preserve the quality and nutritional value of your foods, making safe defrosting not only smarter but also the more delicious choice.
