How can I describe the correct method to thawing frozen enhanced meats, Injected with FMI patented solution up to 20 %.
From the USDA site:
As soon as raw or cooked meat, poultry or egg products begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply.
Perishable foods should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours. There are safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
Cold Water Thawing
Cooking Without Thawing
The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.
Remember: Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the "Danger Zone," between 40 and 140 °F — temperatures where bacteria multiply rapidly.