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.
Gelatin, or gelatine, is a substance derived from the processing of animal collagen. Commercially, this is most typically obtained from cattle hides and bones and pigskins. Contrary to popular belief, it is not rendered from the feet or horns of animals, which are made primarily of keratin rather than collagen.