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Homework Help: Thawing of meat in fur

  1. Apr 21, 2007 #1
    The fact is, that if you get frozen meat and you have to de-freeze it, you will de-freeze it faster, if you pack it into the fur, than if you get it under flowinf water with temperature 10°C = 52F.. WHY? Thanks a lot!
  2. jcsd
  3. Apr 21, 2007 #2
    Have you tried this? It doesn't seem to make any sense. Packing meat in fur should greatly slow down the thawing process not speed it up.
  4. Apr 22, 2007 #3
    Hmm, what is a melting point of meat? or for fat?
  5. Apr 22, 2007 #4
    The melting point of meat shouldn't make any difference because when you thaw meat what you are doing is melting ice not fat or meat.
  6. Apr 22, 2007 #5
    So do you have any idea why is it packed in fur faster?
  7. Apr 22, 2007 #6


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    Staff: Mentor

    Where did you hear this? I think either you misundertood or someone was fooling you.

    Wrapping frozen meat in fur would insulate the meat and hold the cold air next to the meat, causing it to thaw slower than if exposed directly to air, which I am assuming is above freezing. Thawing meat in water is a well known method for thawing meat quickly.

    I'm also locking this because you have posted this in more than one forum.
    Last edited: Apr 22, 2007
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