Many of us tend to thaw frozen meat in hot water or leave it out at room temperature for many hours. These methods are dangerous and may result in food bound illness. The heat from hot water may partially cook the meat, causing it flavorless and promote bacterial growth. Similarly, thawing in room temperature can also result in bacterial contamination. When you leave the meat out in room temperature for many hours, the center of the meat could still be frozen but the outer surface may be infected by bacteria that may have been present before freezing as they begin to multiply.
Generally, there are 3 methods which are considered safe in thawing meat?
I. Thawing meat in the refrigerator.
II. Thawing meat in cold water
III. Thawing meat in a microwave oven