Raw Material Guru: Hot Pork VS Cold Pork: The Facts You Should Know Before Buying Pork

Pork is delicious no matter what you do with it. The more you choose the right part for the menu and the cooking method, such as grilling, roasting, baking, blanching, boiling, currying, steaming, stir-frying, deep-frying, and marinating with sour flavors according to the restaurant's special recipe, the pork menu will definitely be a best-seller.

Professional entrepreneurs already know that when buying pork, they must choose pork that is light pink, with white or creamy fat, firm, firm muscles that are flexible, with no slime on the surface of the meat, no seeping juices, and a natural fresh meat smell, with no unusual smells. But they may not know that before the pork reaches our hands, there are many processes behind the scenes, and we cannot know what steps the pork has gone through under its appealing appearance.

Hot Pork VS Cold Pork: Safety of Choice In the production process, there are terms for pork, which are divided into 2 types according to the production steps: Hot pork and Cold pork We call pork that has undergone a process of reducing the temperature of the pork and maintaining the temperature appropriately throughout the process as “cold pork” or “hot pork”. The difference is that hot pork carcasses do not undergo a process of reducing the temperature of the pork and do not control the temperature during slaughtering and transportation. Therefore, hot pork is more susceptible to the growth of microorganisms.

Comparison table of hot pork and cold pork

Selecting “cold pork” and chilling this pork is therefore an important factor in maintaining the quality of the meat, helping to make the food safe. Restaurant operators are an important part in helping to raise the quality of life of Thai people so that they can eat safe food at every meal. Check List before buying pork Many people may be familiar with fresh pork that has not undergone a temperature control process, thinking that it is better than pork that is constantly kept cold. In fact, the faster the temperature can be reduced, the better the quality will be. The taste after cooking is no different, and it is also safer.

Try checking with the simple Check List for safety before buying pork below.

It can be difficult for operators to trace the source of their pork purchases every time. Makro Therefore, we have selected good quality pork, both fresh and frozen, that is safe and control every step from the slaughtering process to the distribution point. This allows restaurants to be confident that the pork is safe and can be stored for a long time due to the low accumulation of bacteria, making it not spoil prematurely, which would have an impact on the restaurant's costs which would be higher as well. You can order raw materials online from Makroclick Got it https://bit.ly/2NKl5NE