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Researchers found that a combination of freezing, thawing, and aging the steaks increased tenderness, compared with fresh steaks that had been aged but not frozen In addition, a literature review of research on the effects of cool and frozen storage on red meat found that freezing meats for a shorter period of time might help prevent some of the negative effects that freezing can have on the quality of red meat 8.
A study of Australian-raised lamb ribs compared how freezing and storing the ribs at various temperatures affected quality markers like juiciness, texture, and shrinkage. Two recent studies have examined the effects of freezing and thawing on pork loin specifically. Each sequence caused increased discoloration of the meat, but researchers found that aging the pork prior to freezing it could be an effective way to maintain the tenderness of the meat A second study suggests that freezing and then thawing pork loin does not significantly affect the tenderness of the meat.
On the other hand, the juiciness of the meat might decrease after freezing and thawing it A study including supermarket shoppers in Turkey found that the most commonly used thawing techniques for frozen chicken included using the refrigerator, microwave, warm water, tap water, and countertop. Researchers determined that none of the thawing techniques had a significant effect on the color or texture of the chicken.
Yet, additional research has found that the more times a chicken breast is frozen and thawed, the more likely you are to notice changes in its color and juiciness 3. Freezing meat once or even multiple times could affect the quality of the product by altering the color, smell, tenderness, and juiciness of the meat, as well as the degree of shrinkage during cooking. Here are three different methods you can use to thaw meat safely 15 :.
Alternatively, meat thawed under cold water or in the microwave should be cooked right away to ensure safety. Meat can be thawed safely using any of these methods: refrigerator thawing, cold water thawing, or microwave thawing. Meat should not be refrozen after using cold water or microwave thawing. As long as the meat has been stored properly and thawed slowly in the refrigerator, it can be refrozen safely multiple times.
Use an approved thawing method, such as thawing in the refrigerator, if you believe that you might want to refreeze all or some of the meat you have thawed.
Provide Feedback. The U. DO NOT thaw meat at room temperature, such as on the kitchen counter. Tags: food safety. Feedback Form Feedback Form. Was this article helpful to you? If you share this article, how many will you share it with?
How will you share the article? Social Media. Can you refreeze meat, or is that poultry better off in the garbage? The USDA says it can return to the freezer for another day—as long as it was thawed properly. Here are a few crucial things to know. Yes, with conditions. In other words, raw meat, poultry and fish can be refrozen as long as they were thawed safely in the first place.
Raw frozen goods are also safe to cook and refreeze, as well as previously frozen cooked foods. Thawing meat in the refrigerator requires a little foresight. Once thawed in the fridge, ground meat, stew meat, poultry and seafood are safe to cook for another day or two.
Roasts, chops and steaks of beef, pork or lamb will keep in the fridge for three to five days. Cold water thawing , meaning the food is in a leak-proof package or bag submerged in cold water, can take one to a few hours, depending on the meat. One-pound packages may be ready to cook in less than an hour, while three- and four-pound packages will take two or three hours.
Just be sure to replace the tap water every 30 minutes so it continues to thaw; if not, your frozen meat is basically just acting as an ice cube. If you have even less time, using the microwave can save the day, only if you plan to cook it immediately after thawing.
And you should never, ever defrost anything on the kitchen counter. Freezing and thawing cause moisture loss. When ice crystals form, they damage the muscle fibers in meat, making it easy for the moisture within those fibers to escape, both while the meat is thawing and cooking.
The result? Tougher, drier meat. The salts cause the proteins to change shape and shorten, making for a tougher texture. The good news? If you want to skip thawing altogether, more power to you. Meat, poultry or fish can be cooked or reheated in its frozen state, says the USDA. Ground Beef. Thaw it on a plate on the bottom shelf of the fridge up to two days before you plan on cooking it.
In its original packaging, half a pound of meat can take up to 12 hours to thaw in the fridge. Save big on defrosting time by dividing the beef into patties and freezing them in resealable bags. You can also submerge the meat in a leak-proof bag in a bowl of cold water to thaw it. If you have no time, use the microwave. Put the frozen meat on a plate in a microwave-safe, resealable bag with a small opening for steam to escape.
Run it for three to four minutes on defrost, turning the meat halfway through. Then, cook immediately. Submerge it in cold water in a leak-proof bag if you have a couple hours of wait time and no potential need for refreezing; ground chicken will take about an hour, while larger pieces can take two or more.
Be sure to refresh the water every half-hour or so.
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