Thawing Frozen Meat

The best way to thaw frozen meat is in the refrigerator. When thawing meat, it is best to leave it in the packaging material to prevent dehydration. Thawing meat in the refrigerator may take a considerable amount of time especially for larger pieces of meat.

Another good way to thaw meat is in cold water. Put the meat in a leak proof bag and immerse in cold water. Change the water every 30 minutes. Thawing in cold water will thaw the meat more rapidly and may reduce drip thereby preserving more of the meat's nutritional value. Never thaw meat in warm water as this will allow bacteria to grow on the warm outer surface.

It is safe to cook frozen and partially frozen meat. When cooking frozen meat, you should allow 1/3 more time to cook the meat thoroughly.

It is not safe to thaw meat at room temperature as this allows dangerous bacteria to grow in the meat.

Color Changes When Thawing Young Chickens

When a frozen chicken is thawed, the meat near the bone may have a bloody appearance before it is cooked. After cooking the red areas will turn to dark grey, brown, or rarely black.

The red color is caused by hemoglobin which leaches from the porous bones of young chickens when thawed. The discoloration is generally found around leg and thigh bones, knee joints, and wing joints and sometimes even on the backs and breasts. While this appearance may be undesirable, it does not affect flavor, odor, or texture of the cooked meat.

To Learn More

The Big Thaw - An article on thawing by the U.S. Department of Agriculture