What temperature range is indicated for tempering frozen meat items?

The correct temperature range for tempering frozen meat items is 26-28 degrees Fahrenheit. This specific temperature range is critical for ensuring that the meat thaws properly without entering the danger zone where bacteria can grow. Tempering meat at this temperature helps to maintain its quality, texture, and safety.

At temperatures above this range, meat could start to cook inadvertently on the outer layers while remaining frozen in the center, which compromises both safety and quality. Conversely, temperatures lower than this range would not effectively bring the meat to a state suitable for cooking, prolonging the time it remains frozen and possibly affecting its texture and flavor after cooking. Ensuring proper tempering is essential in food service to uphold food safety standards and provide quality meals.