Don’t thaw the meat in water anymore, there are only 3 correct ways to do it!

Do you have a lot of frozen meat in your refrigerator? How do you usually defrost it before eating?

Many people, especially parents at home, are accustomed to soaking the meat in water to thaw it in advance. Some soak it in warm water, some in cold water, and some in water.

Seriously, stop thawing your meat in water; this is not a good idea!

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Why is it not recommended to thaw meat in water?

Compared with slowly thawing meat at room temperature, soaking or rinsing meat in water is not only simpler to operate, but also much faster. But what you may not know is that thawing meat in water not only reduces the quality of the meat, but also poses safety risks .

1. Greatly increases the risk of meat being contaminated by bacteria and other microorganisms

We know that when meat is frozen, the bacteria and other microorganisms in it simply stop growing or reproduce very slowly, but are not completely killed.
When we take the meat out of the refrigerator and gradually thaw it, bacteria and other microorganisms will gradually wake up and resume growing . The longer the thawing time and the higher the thawing temperature, the more active the bacteria and other microorganisms may be .

If you soak the meat in water to thaw, such as a pound of pork belly or four or five large chicken legs, it usually takes about an hour. In this case, the humid environment + rich nutrition + suitable temperature + sufficient time will provide bacteria and other microorganisms with plenty of food and water, and it is easy for them to multiply in large numbers, thus posing a safety hazard.

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2. May cause loss of nutrients in meat

If you soak the meat in water to thaw it, the soluble protein, amino acids, B vitamins, etc. in the meat will be lost and the taste will deteriorate .

Someone asked, would it be much better to soak in hot water and thaw quickly? Of course not.

If you use warm water below 60℃, the thawing speed will indeed be much faster, but the loss of nutrients will also increase. Because in the case of rapid thawing, the moisture of the meat will be lost faster, the taste will become dry faster, and bacteria and other microorganisms will be more likely to multiply.

If the temperature is above 60℃, the phenomenon of "cooked outside and frozen inside" may occur, that is, the meat on the outside is almost cooked, but the meat on the inside has not yet thawed, and the eating experience is also very poor.

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Here are 3 ways to defrost meat:

So, what is the best way to defrost meat?
Considering both safety and efficiency, we recommend these three methods for your reference.

1. Defrosting in a microwave

Recommendation index: 🌟🌟🌟🌟🌟

This may be the fastest and most convenient thawing method at home.

Many microwave ovens now have a special defrosting function. You just need to put the food to be defrosted in, set the time, put it in and press it.

2. Thaw in the refrigerator

Recommendation index: 🌟🌟🌟🌟

That is, put the meat in the refrigerator to thaw in advance. The temperature in the refrigerator is usually 0-4℃. At this temperature, the activities of most microorganisms will slow down or even be inhibited. Not only will the safety of thawing be greatly improved, but the quality of the meat can also be maintained to a large extent.

The key to thawing using the refrigerator is to plan ahead. It is recommended to take out the meat one day in advance, put it in a fresh-keeping box or bag, and then place it in the refrigerator.

3. Put the meat in a fresh-keeping bag and thaw it in cold water

Recommendation index: 🌟🌟🌟

Although it is not recommended to thaw the meat directly in water, you can thaw the meat by soaking it in water. This method is slightly faster than thawing in the refrigerator.

Specifically, put the meat to be thawed in a leak-proof bag and seal it, such as a clean plastic bag. Then soak it in clean tap water to thaw. Change the water every half an hour.

In addition to thawing meat, when handling other frozen foods, pay attention to these two principles:

1. If you are in a hurry to thaw, you can use a microwave to thaw. Try not to thaw slowly at room temperature or in water to prevent bacterial growth;

2. No matter which thawing method is used, once the food is thawed, it is best to process, cook and eat it as soon as possible to avoid re-freezing and repeated thawing.

If you really can't finish it and want to freeze it, you can cook it, cool it down, and put it in the refrigerator for frozen storage.

Okay, that’s all I’ll share from now on. Please forward this to your parents and tell them not to thaw the meat in water anymore !

References

[1] Liu Yu, Li Baoguo. Research progress on the application of thawing technology in meat products[J]. Packaging Engineering, 2021, 42(05): 65-72. DOI: 10.19554/j.cnki.1001-3563.2021.05.008.

[2] Tu Ting, Tang Xiaoyan, Tang Shuyue, et al. Effects of different storage and freeze-thaw methods on the amino acid content of pork[J]. Food and Fermentation Industries, 2021, 47(20): 174-179. DOI: 10.13995/j.cnki.11-1802/ts.028056.

[3] LIN Mo, LI Guanhao, YANG Huijuan, et al. Effects of different thawing methods on pork edible quality[J]. Journal of Zhejiang Agricultural Sciences, 2018, 30(04): 666-671.

[4] Zhu Minwang. Study on the effects of frozen storage and repeated thawing on chicken quality[D]. Xinjiang Agricultural University, 2012.

[5] Hu Xiaoliang, Wang Yifen, Zheng Xiaowei, et al. Research progress in aquatic product thawing technology[J]. Chinese Agricultural Science Bulletin, 2015, 31(29): 39-46.

[6] Tian Jinchao, Liu Ying, Zang Liang, et al. Research progress on the effects of different thawing methods on aquatic product quality[J]. Food Research and Development, 2023, 44(12): 204-210.

[7] Zhang Jie, Peng Xinshu, Ma Dan, et al. Effects of different thawing methods on the nutritional value of pork [J]. Food and Fermentation Industries, 2017, 43(06): 203-207. DOI: 10.13995/j.cnki.11-1802/ts.201706034. State Administration for Market Regulation. Food Safety Operation Specifications for Catering Services (revised in 2018)

[8] Slow cookers and food safety. US Department of Agriculture.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/slow-cookers-and-food-safety

[9] The Big Thaw — Safe Defrosting Methods. US Department of Agriculture.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods

[10] Turkey Basics: Safe Thawing.US Department of Agriculture.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-thawing

Author: Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center

Review丨Gu Chuanling, Deputy Secretary General of Capital Health Nutrition and Gourmet Society, Registered Nutritionist