Boneless chicken breast portions were thawed by submersion in hot water (60 °C) and compared to refrigerator thawing. Thawing in hot water was significantly quicker (2-8.5 min) than refrigerator thawing (10-15.5 h). Thawing time in hot water increased with an increase in meat thickness. Sensory panelists could not distinguish a difference between hot water versus refrigerator thawed and subsequently grilled chicken breast portions. A model for Salmonella growth predicts that thawing chicken breast at the slowest rate in this study (0.5 °C/min) would result in a lower increase in the Salmonella concentration than that expected for room temperature storage for 4 h.
All Science Journal Classification (ASJC) codes
- Food Science