Pork loin done temp12/14/2023 PreparationĬleanliness: Always wash hands thoroughly with hot, soapy water before preparing foods and after handling raw meat. In that case, pack the meat in a rigid container with a tight-fitting lid. Cooked pork cuts may be frozen in the same way as fresh unless made with a sauce or gravy. If you plan to freeze pork in its original wrapping, overwrap the porous store plastic with a freezer bag or paper. Be sure to press the air out of the package before freezing. Wrap whole cuts of pork separately in foil or freezer bags before freezing, and label for ease in selecting just the right number of cuts to thaw for a single meal. A more detailed listing of proper cold storage times for pork can be seen in Table 1.įreezing: Freeze whole cuts of fresh pork if you do not plan to cook it within four days after purchase. Cooked pork is at its best when refrigerated no longer than four days. When transporting uncooked or cooked pork to another dining site, it should be placed in an insulated container or ice chest until ready to cook or eat. Keep pork refrigerated until you are ready to cook it. Packaged whole cuts of fresh pork may be refrigerated in their original wrapping in the coldest part of the refrigerator up to four or five days after purchase, while ground pork can be stored in the refrigerator for up to two days. Never leave the meat in a hot car or sitting out at room temperature. Refrigerate or freeze fresh pork IMMEDIATELY after bringing it home. Store uncooked pork items together, separate from cooked foods. Refrigeration: Keep pork below 40 ☏ during storage. Pork graded as “Utility” is mainly used in processed products and is not available in supermarkets for consumers to purchase. It should have a high proportion of lean meat to fat and bone. Pork sold as “Acceptable” quality is the only fresh pork sold in supermarkets. USDA grades for pork reflect only two levels, “Acceptable” grade and “Utility” grade. The “Passed and Inspected by USDA” seal ensures that the pork is wholesome and free from disease.Īlthough the inspection is mandatory, grading for quality is voluntary, and a plant pays to have its pork graded. Each animal and its internal organs are inspected for signs of disease. Product Inspection & Grading: All pork found in retail stores is either USDA-inspected for wholesomeness or inspected by state systems that have standards equal to the federal government. It’s not important if a date expires after freezing pork because all foods stay safe while properly frozen. It’s always best to buy a product before its date expires. If the manufacturer has determined a “use-by” date, observe it. Use or freeze products with a “sell-by” date within three to five days of purchase. However, many stores and processors may voluntarily choose to date packages of raw pork. Product Dating: Product dating, applying “sell-by” or “use-by” dates, is not required by federal regulations. Take meats straight home to the refrigerator or freezer. Keep ice chest in the passenger area of the car during warm weather. Pack raw meats in an ice chest if it will take more than an hour to get home. Put raw meat packages in a plastic bag so juices won’t drip onto other foods. The best way to prevent this “cross-contamination” is always to keep fresh meats separate from other items. Fresh meats may contaminate other grocery items. Make sure all meats, whether raw, pre-packaged or from the deli, are refrigerated when purchased. Always remember to select meat just before checking out at the supermarket register. Look for packages that are cool to the touch and have no wear or punctures. For the best flavor and tenderness, meat should have a small amount of marbling. Fresh is Best: When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish-pink color.
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