Thx Jason.
Codex recomended thawing at 4 Deg c, Running water at 21 Deg c and thawing in micro wave...But time is not specified. In order to validate the process, I was searching for some reference standards...
Currently we are following 4 deg C - 24 hrs time
Do you have any expereince of thawing at 4 Deg C - 12 hrs time or below?
Regards
Jomy Abraham
Hi Jomy,
In my experience, combination of 4 degree C + 12 hrs thawing for meat blocks is not easily done. In my last factory, besides the microbiological parameters, texture parameters are also set. After the thawing process, the meat is minced by machine. If the hardness of the meat block is high. The blade of the machine will be easily broken.
Also the distance between the meat blocks placing on the shelves is another important factor to determine the thawing time. I have the experience that after 72 hrs, the meat blocks are still in frozen situation, because they are too closed to each other.
Lastly the volume of the thawing room must be adequate for thawing activity. If too much blocks placed in the thawing room, the time of thawing is definitely prolonged.
About the water thawing method, I am sorry I did not meet this case too much when I was in meat factory. Because my factory requires the air thawing is always the firstly considered method due to the loss of water soluble nutrions from meat and the lower meat texture level by water thawing method. We only initiated such method when an emergency order is required by management.
By the way, workers in factory prefer water thawing than air thawing

Because it is more quick and could let them finish the whole work earlier.
Best regards,
Jason