Can thawing meat more quickly (e.g. warm water, microwave, warm oven) than normal (leaving out at room temperature) affect the taste / texture of the meat? Is there a particular maximum rate of temperature change for various types of meat (beef, pork, and chicken is what I'm most interested in)?
Meat – Can thawing meat too quickly affect its quality
frozenmeatthawing
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I don't know the whole algorithm, but I found the formula you'd need to derive it.
First, as you said, you would need a reference for the final internal temperature of the meat. McGee On Food And Cooking is a good source, I don't know of any online accessible ones, although they probably exist.
Second, you have to calculate the time needed to reach that temperature. The system of equations you need is (assuming a simple case - I am sure that adding oil to the pan, or breading the meat, or using a microwave will all change it a lot):
No, I don't know what these variables stand for. The book from which I scanned this uses it as an example why asking for such an algorithm is pointless. I guess you could look it up in the paper cited below the equations, if you are so inclined. I will stick with my thermometer.
You wouldn't want to exceed 100F, especially if you don't have good temperature regulation. Above this temperature (especially in fish) you'll start to see the texture begin to change.
But, if all you're trying to do is thaw the meat, it's more important to circulate the water than to have the water at a warm temperature. Water with strong convection currents that's even just 10F higher than your target "thawed" temperature (e.g. 35F) will thaw way faster than putting it in a still pot of water at 100F.
And, as an added bonus, bacteria grows fastest at ~107F. So the outside of your meat exposed is to temperature near 107F becomes unsafe in about 4h. In contrast, you can safely leave it in water at 86F for 7h and at room temperature 68F water for 18 hours.
So, moral of the story: Put it in a pot in the sink with the water dripping into the pot (to create circulation), and it will thaw fast but you don't need to worry if you forget about it.
Best Answer
I'd be more concerned about the meat's safety than taste/texture. "Warm" thawing creates the perfect environment for bacteria growth.
That having been said, my experience mainly involves the use of a microwave to thaw meat. When microwaving meat to thaw, try to avoid the meat having corners or protrusions. This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws.
Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time. When thawing meat 'parts' place them in a circle, thickest side outward.
So long as no noticeable cooking has started, the taste/texture should be fine. Cook immediately.