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.
The latter is a nice alternative for strict vegetarians. Gelatin is made from animal jelly after prolonged boiling. Specifically, a nitrogenous colloid formed after hard boiling of various connective tissues such as ligaments, bones and tendons is what forms gelatin.