When buying frozen meat, it is important to be careful when defrosting it: animal protein is very perishable and, therefore, certain steps must be taken to maintain its quality. This goes for any type of animal protein, whether pork, beef, chicken, or fish. Check out simple tips on how to defrost meat correctly: see how to avoid contamination with simple steps.
Here’s how to defrost meat correctly:
Do not leave the meat at room temperature.
That’s right: no defrosting meat outside the fridge, in the sink, or on the counter. The correct thing is to remove the meat from the freezer and let it thaw in the fridge for 24 hours: in this way, the defrosting process happens gradually and the protein maintains its characteristics such as flavor and juiciness. This also slows the growth of bacteria that can contaminate the meat. Thawing the meat with water is also not recommended.
Other care you should take with meat
As they are very perishable, meats should receive special attention from the time of purchase at the market: leave the meat for last, to prevent it from staying in the cart thawing. If possible, take the meat home in a thermos bag and, when it arrives, immediately place it in the freezer.
Thinking about its practicality, Sadia has sliced pork cuts: the pork filet mignon, the pork loin cup, and the loin are already sliced, so you can defrost only what you are going to use. Then just save what’s left. Practical, no? Remember that you must defrost the meat in the fridge: for this, remove the slices that you are going to use, place them in a closed container and leave to defrost overnight.