Should pork be frozen or refrigerated

Pork can be refrigerated for short-term storage, and frozen for long-term storage. refrigeration is suitable for consumption within 1-2 days, while freezing can store for 1-3 months. The specific choice depends on the storage time and consumption plan.

The refrigeration temperature is usually between 0-4 degrees Celsius, which can delay bacterial growth but cannot completely inhibit it, making it suitable for pork jelly that needs to be cooked in the short term. The frozen pork stored in refrigeration has a taste closer to fresh state, and the meat quality changes less after thawing, making it suitable for making ready to eat dishes. If you plan to consume it the next day, refrigeration can avoid the impact of repeated freezing and thawing on the meat quality. When refrigerating, it is necessary to seal it with plastic wrap or put it in a fresh-keeping box to prevent moisture loss and odor contamination. The freezing temperature is below minus 18 degrees Celsius, which can inhibit microbial activity for a long time and is suitable for pork that needs to be stored for a long time. Freezing can cause the water inside pork cells to form ice crystals, which may lead to juice loss after thawing, but can maximize the shelf life. Large chunks of pork can be cut and individually packaged for freezing to avoid repeated thawing of the whole piece. Exhaust the air inside the packaging before freezing, and use a dedicated freezer bag to reduce the risk of frostbite. It is recommended to move to the refrigerator 12 hours in advance to slowly thaw. Regardless of refrigeration or freezing, pork should be thoroughly cooled to below room temperature before being stored frozen. Raw and cooked frozen pork should be stored separately to avoid cross contamination. Long term frozen pork may experience fat oxidation, and it is recommended to consume it within its shelf life. If the surface of pork jelly is sticky, discolored, or has an odor, it should be discarded immediately. Reasonably planning the consumption amount and reducing the number of repeated freeze-thaw cycles can maximize the nutrition and flavor of frozen pork.