Should pork be refrigerated or frozen

Pork is suitable for short-term storage by refrigeration, and for long-term storage by freezing. Refrigeration can keep the meat fresh and tender, but the storage time is relatively short. Freezing can extend the shelf life but may affect the taste. Pork can be stored for 3-5 days under refrigeration conditions and is suitable for recent consumption. Controlling the refrigeration temperature between 0-4 degrees Celsius can effectively inhibit bacterial growth while preserving the elasticity and moisture of pork. It is recommended to wrap the pork with plastic wrap or put it in a sealed box to avoid mixing with other foods. If you need to store for a longer time, you can first use kitchen paper to absorb the surface blood and reduce microbial growth. refrigerated ribs, ridges, and other parts are suitable for making quick stir fried dishes, which can maximize the freshness and tenderness of the taste. Frozen storage can extend the shelf life of pork to 2-3 months, but thawing can cause muscle fibers to break and result in juice loss. Before freezing, it should be cut into single doses and sealed with tin foil or vacuum bags to prevent frostbite. Pork with bones such as elbows and trotters is more suitable for freezing, and after thawing, it is suitable for stewing or braising. Be careful to avoid repeated freezing and thawing, and the freezing temperature should be below -18 degrees Celsius. Industrial rapid freezing technology can reduce the damage of ice crystals to meat quality, while household freezing can first press the meat into thin slices to accelerate the freezing speed. Regardless of refrigeration or freezing, pork should be properly packaged and labeled before storage, and the storage date should be recorded. It is recommended to choose the storage method according to the cooking plan. Refrigerated pork should be consumed first, and thawed pork should be thoroughly heated. Daily attention should be paid to checking the temperature of the refrigerator, regularly cleaning the storage compartment, and storing raw and cooked foods separately to further enhance food safety.