Should pork be frozen or refrigerated

Short term storage of pork is recommended to be refrigerated, while long-term storage requires freezing. refrigeration can keep the meat fresh and tender, suitable for consumption within 1-3 days; Freezing can extend the storage time to several months, but it may affect the taste. The specific selection depends on the consumption plan, meat quality, and storage conditions.

Refrigeration is suitable for fresh pork consumed recently. The temperature in the refrigerator compartment of a household refrigerator is usually maintained at 0-4 degrees Celsius, which can effectively inhibit bacterial growth and preserve the original flavor and moisture of pork. Bone and meat or fat and lean parts such as streaky pork are easier to cut after cold storage, which is suitable for Twice cooked pork, Braised pork belly and other dishes. During refrigeration, it is recommended to seal and package pork to avoid mixing with other foods. It can also be placed in the lower drawer of the refrigeration compartment to maintain a stable low temperature.

Freezing is suitable for pork that requires long-term preservation. A freezing environment below minus 18 degrees Celsius can keep pork for 3-6 months, and cold resistant parts such as ribs and hind leg meat are more suitable for freezing. Before freezing, it should be cut into single doses and sealed with cling film to prevent frostbite. When thawing, it should be transferred to the refrigeration room 12 hours in advance to slowly thaw and avoid repeated freezing and thawing that may cause nutrient loss. Frozen pork is more suitable for stewing cooking methods, such as pork rib soup, braised meat, etc., which can soften the fibrous tissue that has hardened due to freezing. Regardless of refrigeration or freezing, excess blood should be removed from pork before storage, and the surface moisture should be absorbed with kitchen paper before sealing and packaging. If the surface of refrigerated pork is sticky or emits a strange odor, it should be discarded immediately. Frozen pork with obvious ice crystals or discoloration should not be consumed. Special populations such as pregnant women and infants should prioritize freshly cooked pork, and stored meat should be thoroughly heated to a center temperature of 70 degrees Celsius or above. Reasonably planning the consumption amount and avoiding nutrient loss caused by long-term storage are the key to ensuring the safety and nutrition of pork consumption.