Researchers Suggest Thawing under Cold Water is better, than in the Refrigerator

admin | September 29th, 2016 - 6:25 pm

Quicker thawing of meat products is better than defrosting in the refrigerator, according to Swedish scientists.

Researchers at the Food and Bioscience unit of SP Technical Research Institute of Sweden in Gothenburg are reporting that defrosting under cold water is better at limiting bacterial growth than defrosting the conventional way, according to a report in Science Nordic.

They concluded that since water conducts heat better than air, the ideal manner in which to thaw frozen meat is to run cold water over the product (which must be wrapped in plastic).

Source:  meatingplace.com, 9/28/2016

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