Meat taken out of the freezer, put in the microwave and it becomes a "bacterial bomb"... What's the best way to thaw it?

Many people eat chicken breast for diet purposes. They freeze individual portions of chicken breast and thaw them in the microwave each time they're ready to eat. . Defrosting meat in the microwave thaws it quickly and reduces the loss of juices. . however, It is best not to thaw any frozen meat, including frozen chicken breast, in the microwave.

 

◇There is a risk of bacteria growth if it does not melt evenly.

 

Thawing frozen meat in a microwave can result in uneven thawing. Larger pieces of meat, in particular, are less likely to thaw evenly. This is because water absorbs heat faster than ice. Heat is only transferred to the slightly thawed surface of the meat, while the remaining frozen interior remains untouched. Eating meat that isn't completely thawed can easily lead to stomach upset or diarrhea.

Furthermore, the heat applied to the meat during microwaving increases the risk of bacterial growth. In fact, a study by researchers at the University of Abertay-Dundee in the United States found that turkey thawed in the microwave had more than twice as many harmful bacteria as refrigerated turkey. Foods with a high concentration of bacteria, such as E. coli, increase the risk of stomach aches after consumption. For similar reasons, leaving the meat out at room temperature to thaw is also not recommended. While the meat isn't as heated as when microwaved, it's more susceptible to bacterial growth than thawing it in cold water or in the refrigerator.

 

 

◇Refrigerated thawing is effective for maintaining hygiene and juiciness.

 

According to the Food Sanitation Management Act recommended by the U.S. Food and Drug Administration (FDA), frozen food should be thawed in the refrigerator at 5°C (41°F) or below, or completely submerged in running water at 21°C (70°F) or below. Refrigeration thawing is the most recommended method, as it is hygienic and preserves meat juices well. If meat cells are damaged during the freezing process, juices will separate from the meat tissue during thawing. The higher the thawing temperature, the greater the loss of juices. In fact, a research team from the Department of Food and Nutrition at Kyungpook National University and Seoul National University observed the degree of juice loss by thawing meat frozen at -18°C (-18°F) for three days at various temperatures.

 

As a result, the meat lost the most juice in the following order: ▲Meat thawed at room temperature (25℃), ▲Meat thawed in cold water, ▲Meat thawed in a microwave, and ▲Meat thawed in the refrigerator at 4℃. The reason why the meat lost less juice in the microwave than in the room temperature thaw is because the microwave thaw time is much shorter.

 

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I think the best way to defrost it is to soak it in cold water.

That's good. It's good for defrosting quickly in the microwave, but

It's a little overcooked so it won't thaw??

 

For those who like meat, prepare it in advance the day before.

It's best to take it out of the freezer.