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.
Everyday chemistry. Gelatin is made of hydrolyzed collagen, which is a polite way of saying 'partially decomposed protein extracted from cow and pig hides, hooves, bones, and connective tissue'. The protein in these materials is broken down by treatment with an alkaline solution and then extracted with hot water.