Ground beef already formed into patties or separated into smaller quantities take less time and defrost quicker. For instance, 1/2-inch (1.25-cm) ground beef patties that were frozen separately usually take about 10 hours to defrost.
Gelatin is a protein substance used to thicken liquids. It does not have a color, smell, or taste. It comes from boiling animal tissues such as beef bones, cartilage, tendons, and pig skin. Gelatin is used in many kinds of food products and drug and supplement products.
As food technology has improved over the years, non-animal, or pareve, sources of gelatin-like substances have been discovered that produce effects that are similar to animal-derived gelatin (with the exception of gelatin derived from fish bones, which in fact are animal derived, but are considered pareve.