4 replies to this topic

[Samira 1252]

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 

[Scampi]

That depends on many factors

 

How are you planning on thawing it?  

[Charles.C]

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.

[Samira 1252]

I am currently preparing a medium establishment to obtain the HACCP system. This establishment produces burgers from beef, camel and poultry, and this is done by thawing 50 kg, where the meat is taken out of the cold store at -18 °C and transferred to a cold store at 4 - 6 °C for a period of 4 days. After that, it is transferred to the production line to start manufacturing. My question is, are there guidelines or specifications about the thawing period for meat and what are the criteria that must be observed and measured during the thawing period?

[Charles.C]

I am currently preparing a medium establishment to obtain the HACCP system. This establishment produces burgers from beef, camel and poultry, and this is done by thawing 50 kg, where the meat is taken out of the cold store at -18 °C and transferred to a cold store at 4 - 6 °C for a period of 4 days. After that, it is transferred to the production line to start manufacturing. My question is, are there guidelines or specifications about the thawing period for meat and what are the criteria that must be observed and measured during the thawing period?

Hi Samira,

 

Thks for info. I am not surprised it takes a long time if you have a static air situation.

 

So what are the dimensions, eg thickness, of the 50kg ?

 

Do you do any microbiological testing before and after thawing ?

 

Re red ^^^^ - There may be but I have never seen any other than my comment in Post 3. Sorry.