In the hustle and hustle of life, food storage in the refrigerator has become a habit of many families.However, not everyone knows how to defrost meat properly.The mistakes when thawing meat not only lose the nutrition of meat but also causes bacteria to multiply, harmful to health.Here are 4 common mistakes when defrosting meat that you need to avoid:
1. Devalting meat with hot water
Do not freeze meat with hot water (Artwork)
Some people have a habit of using hot water to defrost meat quickly.However, this method is a serious mistake.Hot water will make the outer part of the meat thaw too fast while the inside is still frozen.This not only causes meat to lose nutrients but also increases the risk of bacteria multiplying.High temperatures from hot water promote bacteria to grow strongly, harmful to health.
2. Devax meat many times
One of the most serious mistakes is defrosting meat many times.Many people are afraid to split the piece of meat or have not decided the food, so just take it out of the refrigerator and put it in the freezer when not used up.This process causes the amount of bacteria on meat to increase significantly.In particular, after each defrosting, bacteria will grow faster, increasing the risk of bacterial infections and food poisoning.Studies have shown that, each defrosting, the number of bacteria can increase many times, even 15 times after 4 defrosting.
Absolutely do not repeat the defrosting process and then freeze (Artwork)
2. Threas the meat at room temperature
Threasing meat at room temperature in many people's thinking seems convenient, safe but not in reality.Because bacteria like Salmonella and E.coli will multiply quickly.To keep the meat outside for too long not only causes bacteria to grow but also reduce the quality of the meat, making it an "ideal environment" for harmful bacteria.Therefore, the defrosting meat at room temperature is not a safe choice, especially in high temperatures or areas for meat to defrost without hygiene.
4. Defrosting meat in the microwave does not cook immediately
Devening meat with microwave is a quick and convenient method.It is important that you cook that meat right after defrosting.At this time, the meat can still keep the temperature above 40 ° C, which facilitates bacteria to thrive.Not to mention, the microwave often heated irregularly, causing some areas of the meat to be crowded, while the other parts were cooked.If the meat has thawed for a long time without processing, the bacteria will quickly multiply and harm the user.
Through down, you need to cook immediately, especially if you defrost with a microwave (Artwork)
Which method of defrosting meat is safe?
To protect the health and keep nutrients in meat, it is recommended to apply safe defrosting methods.Threasing in the refrigerator cooler is the best method because it helps to defrost gradually without giving bacteria grow.
If you need to defrost quickly, you can use cold water to soften the meat but remember to change the water regularly to keep the temperature low.The microwave is a convenient choice if you need to defrost immediately, but cook the meat right after thawing.In particular, do not defrost meat then closally many times.It is best to cut the meat into small pieces and thaw once.
Source and photo: Aboluowang, Family Doctor