HUMAN NUTRITION

Detailed explanation-1: -When thawing frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature-at 40 °F or below. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. In a hurry? It’s safe to cook foods from the frozen state.

Detailed explanation-2: -Refrigerator Thawing The best place to keep the meat is at the very bottom of the fridge so the liquid can’t drip down on other foods. If your fridge has drawers at the bottom, do your best to set the meat on the lowest shelf and away from other food items.

Detailed explanation-3: -The absolute best method for defrosting meat safely is overnight in the refrigerator until it is completely thawed. Once thawed, ground meat, poultry, and seafood can keep well in the refrigerator for an extra day or two, while red meat (beef, pork, lamb, and steak) stays good for three to five more days.

Detailed explanation-4: -Thawing Techniques The meat should always remain in its original packaging. Poultry should always be thawed on the bottom shelf of the refrigerator. Beef and seafood can be stored on an upper shelf; pork can be thawed on a shelf above the poultry, but below the beef.