“Hot Pork” and “Cold Pork”: Facts to Know Before Buying Pork
Oct 23, 2019
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Pork can make any food delicious. In particular, if the right parts are picked for the menu items and preparation method such as roasting, grilling, baking, blanching, boiling, currying, steaming, stir-frying, deep-frying and sourness-fermenting, and the parts are flavored with the unique recipes of the restaurant, pork menu items will definitely sell well.
Professional entrepreneurs frequently already know that buying pork means selecting pork that has a soft pink hue, white- or cream-colored fat and firm and flexible muscles with no mucus or oozing fluids on the surface of the meat. In addition, the meat has to smell naturally fresh and not unusual. However, entrepreneurs might not know that before pork reaches their hands, it has to undergo many processes in the background, so we might never know, in respects to whether or not the pork should be bought, what kinds of processes the pork has undergone.
“Hot Pork” vs. “Cold Pork”: Safety You Can Choose
During production, terms are used to refer to pork based on two different production types, namely hot pork and cold pork. We refer to pork that has been subjected to temperature reduction and appropriate temperature control throughout the entire production process as “cold pork”. On the other hand, “hot pork” has never been subjected to cooling processes, and temperature is unregulated during slaughter and transportation, so hot pork is more vulnerable to bacteria proliferation.
Table Comparing Hot Pork with Cold Pork
Choosing to buy “cold pork” and refrigerated pork is key in preserving meat quality and maintaining food safety. Restaurant owners play an important role in raising the quality of life of the Thai people by ensuring food safety in every meal.
Pre-Pork-Purchase Checklist
Many people might be familiar with fresh and unrefrigerated pork and might consider it to be superior to pork that is constantly refrigerated. In reality, however, the sooner temperature is reduced, the better the quality is going to be, and the taste after flavoring will remain unchanged. Moreover, refrigerated pork is safer.
Try to examine this safety checklist below before buying pork:
Can you trace the origin of the pork?
Was the production of the pork controlled such that it is produced by farms that meet the GAP standard?
Do the slaughterhouse and processing plant meet GMP standards?
Is the vehicle transportation of the meat done with thorough temperature control and in a sealed manner to ensure that the products remain fresh, new and safe with a long storage duration?
Is the pork 100% free from substances to make the meat appear redder?
Can you buy it within reasonable prices?
It might be hard for entrepreneurs to trace the origin of pork during every purchase. Therefore, Makro ensures that only high-quality and safe fresh and frozen pork that is controlled in every process from slaughter to distribution is offered at Makro. So, restaurants can have confidence in the safety and long storage duration of pork, as the pork will contain little bacteria and not spoil prematurely, which could increase restaurant costs.
Ingredients and products can be purchased online through Makroclick by using this link: https://bit.ly/32ESz6A
