How to keep pork from spoiling

Pork can be preserved without spoilage through methods such as refrigeration, freezing, salting, air drying, and vacuum packaging. The choice of storage method should be determined based on storage time, meat quality, and usage requirements.

1. Refrigerated

Fresh pork can be stored for 3-5 days in a refrigerated environment at 0-4 degrees Celsius. Before refrigeration, it is necessary to use kitchen paper to absorb the surface blood and water, and then put it in a fresh-keeping box or cover it with fresh-keeping film to isolate the air. Bone and meat are more prone to spoilage than pure meat, so it is recommended to prioritize processing. The refrigerated area should avoid contact with other raw foods to prevent cross contamination.

2. Freezing

can be stored for 3-6 months at temperatures below 18 degrees Celsius. Cut into individual pieces and wrap them with cling film, then add aluminum foil or sealed bag on the outer layer to prevent frostbite. Large chunks of meat need to be divided first to avoid repeated thawing. When thawing, move to the refrigerator to slowly thaw, which can maximize the elasticity and nutrition of the meat.

3. Salting

Coarse salt application method is suitable for preserving pork belly with alternating fat and lean layers. For every 500 grams of meat, 30 grams of salt should be evenly kneaded and hung in a well ventilated place for 3-5 days. The high salt environment inhibits bacteria while promoting the formation of flavor compounds. After making salted meat, it can be stewed or steamed for consumption. hypertensive patients should control their food intake.

4. Air drying

Cut lean meat into strips, marinate with soy sauce, sugar, and spices for 12 hours, and dry at 50 degrees Celsius for 8 hours to make jerky. Dehydration treatment reduces the water activity to below 0.6 and allows for storage at room temperature for one month. Traditional air drying requires hanging in a dry and ventilated area for two weeks to form a hard film on the surface.

5. Vacuum packaging

After vacuuming, the refrigeration storage period is extended to 7 days, and the freezing storage can reach 1 year. Professional equipment can discharge 99% oxygen, completely blocking oxidation and deterioration. When using a household vacuum machine for processing, it is necessary to ensure that the packaging is completely sealed. If there are sharp bones on the surface of the meat, they should be wrapped in tin foil to prevent punctures.

When storing pork, it is necessary to choose a suitable method according to the cooking plan. Short term use of refrigeration is sufficient, and long-term storage is recommended to be packaged and frozen. Regardless of the method, it is important to confirm the freshness of the pork before processing. Even frozen spoiled meat cannot restore its edible value. Salted and air dried products are resistant to storage but have a high sodium content. Patients with cardiovascular diseases should limit their consumption. Regularly clean the refrigerator and freezer to avoid excessive frost affecting the cooling effect. Proper zoning and date marking during storage can further improve the quality of preservation.