I have put it in warm water in the sink to thaw it faster and my caveman palate couldn't tell much if any difference.
I do this nearly every time... if there is something wrong with it, I'm not sure what it would be.
Incidentally, a buddy was packaging moose burger and he smashed each vacuum sealed package flat between two boards before freezing. Gives it more surface area for the given volume, so it thaws out much faster in water, and it stacks nicely in the freezer.
