IS IT FRESH? IS IT THE RIGHT PART FOR THE DISH?
Freshness of pork is one important aspect when buying, but it is also
important to know more about the tender parts of the meat for the right dish.
Here are quick and easy tips to determine fresh meat.
PROPER PORK STORAGE
1. Make sure to clean fresh pork before storing in the freezer. (Freeze at (0°F (or -18°C)
2. Pork must be wrapped in paper or freezer bag to keep its surfaces dry. Separate it from
other foods to prevent cross contamination.
3. To store longer, freeze the meat right away and it will keep for up to 6 months,
provided it is continuously in the freezer. Freeze at 0°F (or -18°C)
asasa
Tenderness
The tender parts of the
meat are located in
the belly area, the back
area and other parts
that have the least
used muscles.
Marbling
Look closely at the marbling; these are the
streaks of fat on the meat. Good marbling is
important because it is associated with the
juiciness of the meat. It must be white and
not yellowish.
Skin and Smell
Dry meat is a sign of
staleness. If the pork
has wrinkled skin with
large pores and has
an off-odor, don’t buy it.
Color
With meats and poultry, the most visible sign
of freshness is the color. Quality fresh pork
has a pale pink meat color with a small
amount of marbling.
Stamp
Meat bearing this stamp means it has
passed the Bureau of Animal Industry
standards.
