Regular Freezing (-18°C)
Lean pork: Should be consumed within 6 months.
Fatty cuts or pork with skin: Best consumed within 4 months.
Ground pork: Has the shortest shelf life, no more than 3 months.
Deep Freezing (-30°C or lower)
Freezing time can be extended by 1-2 months.
Oxidized fats creating toxins: Over time, the fat in the meat becomes oxidized, leading to the appearance of "white frost," which signals the breakdown of fats. These oxidized compounds can produce aldehydes, ketones, and other harmful substances.
Protein breakdown and reduced absorption: Extended freezing damages muscle fibers, altering protein structure, which reduces both taste and nutritional value.
Bacterial growth: While low temperatures slow bacterial growth, certain cold-tolerant microorganisms can still grow slowly, especially if the meat is repeatedly thawed and refrozen.
Abnormal color: After thawing, fresh pork should be bright red or pale pink. If it turns grayish, yellow, or green, it should not be consumed.
Strange odor: Fresh meat has a mild meaty smell. If it smells sour, fishy, or rotten, do not use it.
Texture: After thawing, pork should be firm and elastic. If it feels slimy, mushy, or does not bounce back when pressed, it has gone bad.
Portion it properly: Cut pork into smaller portions for single meals to avoid thawing and refreezing. Slicing or cutting thin pieces will help it thaw faster.
Seal tightly, vacuum pack: Wrap the meat tightly in plastic wrap, then place it in a vacuum-sealed bag to reduce oxidation and maintain moisture.
Label and date: Always label the package with the date of freezing, and follow the "first in, first out" rule to ensure you use older stock first.
Thaw properly: The best method is to thaw meat slowly in the refrigerator. If you need it faster, you can use cold water (keeping the meat sealed). Never thaw at room temperature or with hot water.
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