Frozen meat thawing is a frequent problem in cooking, how to defrost more scientific but not necessarily everyone understands. Common thawing methods are the following: 1. Air natural thawing: placed too long prone to food safety problems. If not completely soaked in water can also appear dried meat; 2. Refrigeration thawing: the night the frozen meat into the freezer, the next morning can be used, the least loss of nutrients, need to plan ahead, suitable for daily cooking thawing; 3. Microwave heating: fast, easy to appear inside the surface softened not yet thawed, thawing time is too long meat surface easily cooked hard, affecting the taste, more nutritional loss; 4. Hot water thawing: similar to microwave heating thawing, you need to start with a small amount of hot water, otherwise it is easy to appear outside the cooked hard situation, the loss of nutrients, poor taste; 5. cold water or salt water soaking: do not let the meat directly contact the water, better taste, less nutrient loss; 6. water thawing: better than cold water soaking, but waste of water; emergency and want to ensure the safety of meat nutrition preferred. Refrigeration is recommended for daily defrosting, and water defrosting is considered for emergency use. Regardless of which thawing method need to pay attention to the sealing of food, otherwise more nutrients will be lost, but also prone to food safety problems. Thawing should not be excessive, the appropriate hardness can prevent the loss of meat juice nutritional taste, but also convenient to cut out any desired shape.