In the food sector, it is paid attention to the loss losses during the thawing of frozen meats and to keep the microbial growth at the lowest level. Frozen meats with high microbial quality, however, do not carry much risk during thawing.

Factors affecting the amount of broth produced during thawing are the freezing and thawing rates of meat. Fast freezing and slow thawing meats generally result in less amount of broth. In contrast, the amount of water produced in slow-frozen and fast-thawed meats is high and this also means loss of waste.

Factors effective in thawing frozen meat are: the temperature of the frozen body or meat, the heat capacity of the frozen meat, the size and thickness of the body or meat, the method and conditions for thawing the frozen meat, and whether the frozen meat is packaged. Accordingly, the following methods are applied to the solution of frozen meat:

• In stagnant weather conditions: This method is applied in environments where the temperature does not exceed 15. Microbial proliferation and high loss of loss occur, since the dissolution time will generally be long. It is generally applied to meats whose thickness does not exceed 10 centimeters.
• At two-stage air temperature: Defrosting time is short. First, air is given at high temperature until the surface temperature of the meat becomes a certain degree. Subsequently, the ambient temperature is rapidly lowered below 10 and dissolution is expected.
• In moving weather conditions: First, the meats are kept at 10, low air flow and relative humidity above 85. Subsequently, the ambient temperature is reduced to 4 degrees and thawed by dry air instead of humid air.

In each method, the meat will lose some water when thawing. Authorized laboratories The amount of water produced by thawing in frozen meats is determined. In order to ensure that the analysis results are reliable and unbiased, laboratories comply with the standards issued by domestic and foreign organizations.