Final answer:
Ground beef should not be placed on the top shelf in a refrigerator to prevent cross-contamination. Raw meats should be stored on lower shelves. Thawing meat by repeatedly dropping it is not safe or recommended.
Step-by-step explanation:
The statement "In refrigerator storage, ground beef should be placed on the top shelf" is false. When storing food in a refrigerator, it's important to consider the risk of cross-contamination. Items that are more likely to drip or leak, such as raw meat, should be placed on lower shelves. This prevents these fluids from contaminating produce and ready-to-eat foods on higher shelves.
In the scenario of a butcher wanting to defrost a large chunk of beef, dropping it repeatedly to convert potential energy into heat, as described by the equation V = mgh, would not be a recommended or safe method. The proper way to thaw meat is in the refrigerator, submerged in cold water (changed every 30 minutes), or in the microwave if it will be cooked immediately.