Does thawing meat or chicken in the microwave have any side effects?

After much research I have a satisfactory answer.

And my answer is... don't use the microwave to defrost, only if...

Only if… You have time… What do I mean?

The best thing is that you Freeze the meat as quickly as possible, but slow down, that would be a quick and good summary, according to Saia – consultancy specializing in food safety – Lluís Riera and Íngrid Farre. Something that is applicable to almost all foods and also –or especially– to meat, if we talk about avoiding risks of contamination.

When you buy the meat, freeze it as quickly as possible, but to defrost it, do it slowly. How? Placing the meat in the freezer at a low temperature, this so that microorganisms do not reproduce.

In fact, avoiding thawing at room temperature is always a good idea, because that environment -recalls Riera- is the one preferred by microorganisms to reproduce. Another tip to keep in mind: use a suitable container with a grid that separates the meat from the water and juices that it releases when it thaws.

Microwave yes or no?

The theory is very nice, but there is not always time to defrost meat overnight in the fridge, as would be ideal. This is where the microwave comes into play and the famous defrost function that all models incorporate. Any danger? From a health point of view, not at all. "Although it is a faster thawing, the time that the food is in the danger zone - that is, temperatures at which microorganisms reproduce - is very little", explains Lluis Riera.

So in short, can you defrost with the microwave? Yes, but only if you don't have time, it is best to defrost it slowly in the fridge.