"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets > Vegetarian/Vegan
Reply
 
Thread Tools Display Modes
 
Old 07-01-2011, 05:52 AM   #1
Assistant Cook
 
Join Date: Jul 2011
Posts: 1
Another "meat left out" question

I left a pork loin out overnight on the counter to thaw...it was in the deep freeze and weighs 2 lbs. I meant to put in in the fridge but I forgot. Should I throw it out?

__________________

__________________
coquus is offline   Reply With Quote
Old 07-01-2011, 06:13 AM   #2
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
If it remained wrapped in plastic and was still cold to the touch this morning, I would still use it. If in doubt, open it, smell it, rinse it off under the faucet, pat it dry. It should still be good.
__________________

__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 07-01-2011, 09:39 AM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I am on the opposite site os Selkie. I would say it is not worth the risk. The general rle of thumb is that meat should nit be in the dNger zone (40-140 F) for longer than two hours. Smelling is not a reliable way to tell if there is an issue. Neither is touching to feel if it is cool. Food poisoning can take. Any forms and can be as mild as a little discomfort all the way up to death. Is it worth the risk? For me the answer will always be no.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-01-2011, 11:26 AM   #4
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
This is always going to be a personal (& sometimes volatile - lol!) issue, with good points & personal experience presented by both sides.

Speaking for myself, I would definitely use it. I frequently leave 2 to 2-1/2 pound chickens out overnight to defrost (on purpose), & the following morning they're always still cold to the touch & frequently still frozen inside. In well over 30 years, no problems. I'd be very hard put to toss out a perfectly good pork loin.

And before any flaming, I do KNOW that this is my choice/opinion & does not agree with government standards for meat defrosting.
__________________
BreezyCooking is offline   Reply With Quote
Old 07-01-2011, 11:45 AM   #5
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
All I know is that you can leave a hunk of refrigerated (not frozen) meat on the counter for six hours trying to get to room temp and you are lucky if it gets warmer than 64F in that time.
Frozen, probably wrapped, just overnight... I'd give myself a 70% chance that I'd cook it and eat it. Emphasis on "me" and no kids, elderly or sick people involved.
On the other hand, it's just 2 lbs of pork loin. That can be replaced pretty cheaply.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 07-01-2011, 11:48 AM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by pacanis View Post
All I know is that you can leave a hunk of refrigerated (not frozen) meat on the counter for six hours trying to get to room temp and you are lucky if it gets warmer than 64F in that time.
which is WELL within the danger zone.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-01-2011, 11:52 AM   #7
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by GB View Post
which is WELL within the danger zone.
Yes, but there is a time factor involved, isn't there?
It's not like the OP's pork loin was in the danger zone all that time. Certainly not starting out frozen.
But like Breezy said, it's a personal choice.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 07-01-2011, 11:52 AM   #8
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
The issue with statements like "I have done it this way for 100 years and neither myself or anyone else has ever gotten sick" is that there is simply no way that those people know that is true. Food poisoning can take up to 3 days before any symptoms show and can include things like headache, diarrhea, stomach ache, and other such mild discomforts. Only a doctor can diagnose food poisoning. So unless these people have been informed of every minor ache and pain that anyone they have fed has experience for days after AND that person has been checkout by by a doctor then there is simply no way of knowing if they have given someone food poisoning.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-01-2011, 11:54 AM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by pacanis View Post
Yes, but there is a time factor involved, isn't there?
It's not like the OP's pork loin was in the danger zone all that time. Certainly not starting out frozen.
But like Breezy said, it's a personal choice.
Yes, the time factor is two hours. Of course this is not a hard and fast rule. Food does not go from being safe at 39 degrees and one hour and 59 minutes to being unsafe at 40 and 2 hours. There are a ton of factors that come into play. But for me when it is a possibility of death vs. A few wasted bucks the decision is an easy one.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-01-2011, 06:10 PM   #10
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Don't have enough info. Where was it bought? small family butcher or big box store warehouse food area?? Freezer wrap means?? cryovac or lined paper wrap?? overnight means 6 hrs or 10 hrs?? When found was it cool to the touch was it cold inside (anyone take it's temp with an instaread thermometer?? Where is this person?? North woods UP Michigan or South Texas without AC.

When faced with no info to judge...throw it out. Because this is a message board and not my immediate family ... throw it out.
__________________

__________________
Robo410 is offline   Reply With Quote
Reply

Tags
meat

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.