How meat is thawed when taken out of the refrigerator is as important to health as storage conditions. While every voice is being heard on this issue, many people continue to apply the methods they are accustomed to. For example, leaving meat at room temperature, which is one of the most common ways to thaw meat, is the biggest mistake. Moreover, the mistakes made are not limited to this. Experts explain common mistakes and correct methods when defrosting meat.
When frozen raw meat is left to thaw in unsuitable conditions, it creates a suitable environment for dangerous bacteria to grow. Therefore, it is necessary to avoid certain risky behaviors to prevent raw meat from producing bacteria. Mistakes made during the meat thawing process can lead to serious health consequences and also spoil the taste of meat.
So, what mistakes are we making in this matter without knowing it?
Is there a healthy and practical way?
Do thawing methods differ depending on the type of meat?
What is the situation especially with larger cuts of meat like turkey?
Is it safe to defrost in the microwave or air fryer?
Here’s a guide to thawing frozen meat in a healthy way in 11 questions…
May cause food poisoning
1- What mistakes do we make when defrosting foods? Can the meat we leave to thaw on the counter make us sick?
Nutritionist Safia Keskin said that the mistakes we make while defrosting foods can pose risks to food safety, and that defrosting foods at room temperature or under running water increases the risk of the spread of bacteria and other microorganisms. Keskin explained the correct method of dissolution in the following words:
“It is best to thaw in the refrigerator or microwave oven. Additionally, defrosting foods on contaminated counters or dishes also increases the risk of cross-contamination. Improperly defrosting food increases the risk of microorganisms multiplying, which may lead to food poisoning.” “Especially delicate foods like chicken and red meat can be more dangerous if not thawed properly.”
Meat can be thrown at low power in machines that feature a meat identification feature.
2- Is it healthy to defrost meat in the microwave or air fryer?
“Defrosting meat in the microwave or air fryer is not an unhealthy method if applied correctly,” Keskin said, adding that defrosting meat in a microwave oven is a quick and effective method, but it may cause some parts of the meat to cook. Beforehand, so thawing it at low power and stirring it at regular intervals is not the right way, and he confirmed that there is a way.
Air fryers are generally used to cook food, but some models also have defrosting features and can defrost at lower temperatures, Keskin added.
Cook the thought meat on the same day
3- Is it correct to keep meat at room temperature outside the refrigerator?
Nutritionist Safia Keskin reminded that keeping meat at room temperature, especially outside the refrigerator, is a risky behavior in terms of food safety, and that bacteria tend to multiply rapidly at temperatures ranging between 4-60 degrees Celsius, and that it is safer to store thawed meat. . In the non-freezer section of the refrigerator, and if possible, cook them on the same day, stating that there is a way.
A cold water bath is one of the safest methods
4- Is it permissible to pour hot water over the meat or put it in a bag and dissolve it in hot water?
Keskin pointed out that defrosting meat with the help of hot water creates a suitable environment for bacteria to multiply on the surface of the meat, which is risky behavior for food safety. He said that defrosting meat can lead to food poisoning.
Keskin explained which method should be preferred instead: ““The method called cold water bath, that is, placing the meat in a sealed waterproof bag and placing it in a bowl filled with cold water and thawing it by changing the water intermittently, is a safer and faster method.”
5- What is the danger of refreezing frozen meat after thawing it?
Refreezing meat after thawing should be avoided due to loss of nutritional quality and food safety risks.
He stated that refreezing meat may cause loss of water and loss of meat quality in terms of taste, texture and nutritional value. Keskin stressed that this may increase the risk of food poisoning because it may also cause the proliferation of microorganisms such as bacteria and fungi.
Cooking without removing the fasting determines the texture and taste of the meat.
6- What happens when you take meat out of the freezer and cook it directly?
Keskin stated that cooking meat taken directly from the freezer may cause the meat to not cook evenly and its entrails to remain raw. Cooking in this way may also increase the loss of water resulting from the freezing process, adding that this may affect the texture of the meat and lead to loss of water. Its flavor.
7- Which meat is the most dangerous? Is it red meat?Hunter or fish?
“Different types of meat, such as chicken and fish, may carry different microorganisms and risks. “Which is more dangerous depends on food safety practices and storage conditions.” Keskin said and listed potential risks:
“Chicken meat may contain bacteria such as Salmonella and Campylobacter. These bacteria can spread through raw chicken meat and cause food poisoning. Care should be taken to use separate plates and utensils before and after cooking to avoid cross-contamination.”
Fish are sensitive to histamine-degrading bacteria such as histamine. These bacteria can be found in spoiled or improperly stored fish and cause histamine poisoning. Therefore, it is important to choose fresh, healthy fish and store and cook them properly.
8- Use it to defrost meat, especially thick slices.A metal bowl is filled with water, and this bowl filled with water is placed over the meat placed on a tray in a bag, and the meat is thawed in a very short time. Are there any harms to this method, or can we say that it is the most accurate, fastest, and practical solution?
Thick cuts of meat can take several hours to thaw. While the outside of these larger pieces melts faster, the inside takes time to thaw. Since it will not dissolve at once, the outer part of it will begin to deteriorate and produce bacteria.
In such cases, the best way is to plan ahead and thaw the meat in the refrigerator. The biggest mistake is leaving such large pieces of meat alone on the counter. Meat that is thawed slowly is tastier and healthier.
Pointing out that the method by which the meat is placed under the pot with a bag under the pot is a quick and practical option for thawing meat, Keskin said that it must be used in a safe and healthy way, and said, “Make sure that” the pot, other ingredients, and water used are clean and reliable. Make sure the meat thaws evenly.” “Do it,” he said.
9- How to defrost meat that will be cooked without cutting it, such as a whole turkey or chicken?
The United States Department of Agriculture (USDA) has declared that it is safe to defrost turkey, which is consumed especially during Thanksgiving and Christmas meals, in a sink filled with cold water or in the microwave.
Speaking to the Washington Post, Benjamin Chapman, chair of the Department of Agriculture and Humanities at North Carolina State University, explained step-by-step how to thaw and cook a turkey:
“Put the turkey in its original packaging on a tray or in a bowl and set it on the counter. Cover it with kitchen towels or paper. This helps prevent the outside of the turkey from overheating while the insides are thawing.” It may take 12 to 12 minutes to thaw the entire turkey. 14 hours, depending on the size of the turkey.”
If the turkey reaches 4 degrees, thawing the turkey in a large bowl of cold water in the sink speeds up the process, and if the turkey is almost thawed, it’s ready to cook, Chapman said.
Chapman stated that there is not enough space in the refrigerator for a large turkey and that there is a risk of cross-contamination in the refrigerator. Chapman stated that there is a risk that the turkey will come into contact or juice will leak from the turkey with other food products, including fruits and vegetables, and that caution is necessary. In this regard.
10- What should be taken into consideration to reduce the risk of cross-contamination while defrosting meat?
Thawing raw meat; It can cause serious illness because it can contaminate your hands, kitchen surfaces, and food with salmonella or other pathogens. Food safety experts say the safest place to thaw meat healthily is in the refrigerator, in its original packaging and placed in a large container.
Other warnings from experts are as follows:
Washing meat does not eliminate bacteria, it only causes it to spread throughout your kitchen.
– Wash your hands well after handling raw meat. According to a study by the USDA, spice jars were one of the most germ-containing items in the kitchen after preparing a meal with turkey.
– Clean the cutting board and kitchen utensils with hot, soapy water. The USDA recommends spraying with disinfectant after use to kill bacteria.
– Ensure that large cuts of meat, especially turkey, are well cooked. The internal temperature of a cooked turkey should reach 73 degrees when measured with a food thermometer.
11- How should we clean the board and knife with which we cut meat? We shouldn’t throw boards into the machine, but how healthy is it to wash the wood we cut meat on by hand? Is there a healthy way to do this?
Proper board and knife cleaning increases food safety by preventing cross-contamination and the spread of microorganisms, Keskin said. Stainless steel knives and some non-wood cutting boards can be washed in the dishwasher, but wooden boards and knives with wooden handles should be washed. It is not washed in the washing machine, and Keskin continued his words as follows:
“Washing hands using hot water and soap before and after each use helps remove meat residue and bacteria. For disinfection, it may be helpful to add white vinegar to water to form a solution or use an approved food-safe disinfectant. Vinegar helps kill most bacteria and germs. Since it is a natural substance “It does not leave any chemical residue.”
Finally, nutritionist Safia Kaskin summarized the healthy ways to defrost meat according to the types of meat:
Red meat: Thaw in the refrigerator, thaw in the microwave, cold water bath
Chicken: Thaw in the refrigerator, thaw in the microwave, cold water bath
turkey: Thaw in the refrigerator, thaw in the microwave, cold water bath
Fish: Thawing in the refrigerator, thawing in the microwave, thawing in cold water, thawing by steam
(Tags for translation)food safety