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USDA Regulatory Guidance on Thawing time vs temperature.


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#1 zstubbs22

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Posted 26 March 2020 - 04:08 PM

Hello all!

 

I am hoping to get some guidance on which regulations cover thawing times and temperature.

 

My company is looking into extending thawing times of 50 lb meat blocks, while keeping the blocks intact instead of chipping for the sake of 100% inspection.

 

Any direction would be greatly appreciated!



#2 SQFconsultant

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Posted 26 March 2020 - 04:58 PM

Good afternoon and welcome to the forums Zstubbs22!


Warm regards,

 

 

Glenn Oster

 

 

Glenn Oster Consulting, LLC / 800.793.7042 / USA, Centro & South America

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#3 kfromNE

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Posted 26 March 2020 - 08:31 PM

The USDA is fairly good at getting back on questions you ask.

 

https://www.fsis.usd...tory-compliance

 

Another source to try - the agricultural department at your state college university.



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#4 Charles.C

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Posted 27 March 2020 - 07:12 AM

Hello all!

 

I am hoping to get some guidance on which regulations cover thawing times and temperature.

 

My company is looking into extending thawing times of 50 lb meat blocks, while keeping the blocks intact instead of chipping for the sake of 100% inspection.

 

Any direction would be greatly appreciated!

 

Hi zstubbs,

 

Does "extending" have any quantitative objective ? I would anticipate extremely long times available at chilled temperatures.

Not sure what "chipping" means.?

 

IIRC USDA have a specific document(s) detailing thawing meat (eg search the link in Post 3) although I doubt it includes yr specific requirement. The "problem" of thawing  typically revolves around temperature control of course


Kind Regards,

 

Charles.C


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#5 zstubbs22

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Posted 27 March 2020 - 04:49 PM

Hi zstubbs,

 

Does "extending" have any quantitative objective ? I would anticipate extremely long times available at chilled temperatures.

Not sure what "chipping" means.?

 

IIRC USDA have a specific document(s) detailing thawing meat (eg search the link in Post 3) although I doubt it includes yr specific requirement. The "problem" of thawing  typically revolves around temperature control of course

Thank you for your reply! We plan to run a study to see exactly how long it would take to thaw. Temperature would be controlled, just curious as to time at said temperature.



#6 Charles.C

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Posted 27 March 2020 - 05:43 PM

Thank you for your reply! We plan to run a study to see exactly how long it would take to thaw. Temperature would be controlled, just curious as to time at said temperature.

 

From experience of thawing tons of 7kg blocks of frozen seafood in water at approx 0-10degC, be prepared for a very long night. :smile:


Kind Regards,

 

Charles.C





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