Hello everyone, this is Samira from the Sultanate of Oman. I have a question related to thawing beef in preparation for manufacturing processes. Is there specification that specify the appropriate time period and temperature for thawing a certain volume of frozen meat? For example, I have 50 kilograms of beef frozen at -18 degrees, what is the appropriate temperature and time period for thawing this quantity ? please advise
Regards
Samira
Hi Samira,
I hope the the beef is not in one lump. 
I agree with Scampi that it "all depends".
However, JFI, if meat is the same as seafood (??), the basic requirement if thawing is "prolonged" is to maintain the product temperature close to zero degC so as to minimise significant microbiological activity.
IMEX this is typically interpreted for ton quantities of 7kg fish blocks as thawing overnight in tanks of water with occasional manual stirring and changes of water so as to maintain a product temperature of 0-10 degC. It's probably easier if you have access to continuous flow, agitated, thawing units.