Storing and Proper Handling of Pork

PORK FRESHNESS

Freshness of pork is one important aspect when buying, but it is also important to know more about the tender parts of the meat for the right dish. Here are quick and easy tips to determine fresh meat.

1. Tenderness
The tender parts of the meat are located in the belly area, the back area and other parts that have the least used muscles.
2. Marbling
Look closely at the marbling; these are the streaks of fat on the meat. Good marbling is important because it is associated with the juiciness of the meat. It must be white and not yellowish.
3. Skin and Smell
Dry meat is a sign of staleness. If the pork has wrinkled skin with large pores and has an off-odor, don’t buy it..
4. Color
With meats and poultry, the most visible sign of freshness is the color. Quality fresh pork has a pale pink meat color with a small amount of marbling.
5. Stamp
Meat bearing this stamp means it has passed the Bureau of Animal Industry standards.

Proper Pork Storage:

1. Make sure to clean fresh pork before storing in the freezer. (Freeze at (0°F (or -18°C)
2. Pork must be wrapped in paper or freezer bag to keep its surfaces dry. Separate it from other foods to prevent cross contamination.
3. To store longer, freeze the meat right away and it will keep for up to 6 months, provided it is continuously in the freezer. Freeze at 0°F (or -18°C).

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