Thawing minced meat: this is what you have to watch out for

To limit the growth of pathogenic bacteria, you should only thaw minced meat at low temperatures. In this article, we will tell you which method is best suited for this.

Thaw minced meat in the fridge

Minced meat is very susceptible to bacteria. It is therefore important that you do not interrupt the cold chain if possible. Freeze the meat immediately after purchase if you don't need it immediately.

• Always defrost minced meat in a cold environment. If you heat up minced meat at room temperature or in the microwave, this promotes bacterial growth.
• The safest method is to thaw minced meat in the refrigerator at the optimum temperature without packaging. However, the defrosting process for 250 grams of minced meat takes about 12 hours.
• Tip: Put the minced meat in a sieve. Then place a bowl under the sieve. This allows you to defrost the meat in the refrigerator without having to regularly dispose of the defrost water.
• If you have to go fast, thawing in a cold water bath is recommended. To do this, put the minced meat in its packaging in a bowl of cold water.
• Tip: Freeze minced meat in small portions from the start. For example, use freezer bags for this. This way it will take less time to defrost later.
• Note: Thawed minced meat must be processed as quickly as possible. Consume it the next day at the latest. After that, it is no longer safe to eat.