Which factor is critical when defrosting meat?

Defrosting in the refrigerator is the safest method because it allows the meat to thaw gradually at a controlled temperature, typically below 40°F (4°C). This helps to prevent the growth of harmful bacteria that can proliferate when the meat is left at temperatures above this threshold. Keeping the temperature consistent ensures that any bacteria present do not have a chance to multiply significantly, thus reducing the risk of foodborne illness.

Using the refrigerator for defrosting also allows for better safety practices because it keeps the meat contained and prevents any drippings from contaminating other foods in the kitchen. Furthermore, meat that is defrosted in the refrigerator can safely remain for additional time in the fridge, making meal planning more flexible.

In contrast, defrosting meat at room temperature or leaving it out overnight can create conditions conducive to rapid bacterial growth, which poses a risk to food safety. Though using a microwave is a viable method for thawing, it requires immediate cooking after the meat is defrosted, which may not always align with food preparation schedules.