supplied by Arkansas Food Science Department
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Piglets are exposed to a radical change of feed at weaning. They must switch from their mother’s milk, which is liquid, easily assimilated and naturally rich in proteins and soluble sugar (lactose), to a solid feed, rich in cereals and which requires a whole new enzymatic machinery;
Pork is a red meat. Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a red meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as "livestock"; All livestock are considered red meat:
How long can you freeze pork?
For best quality, fresh pork roast, chops or ribs should be used within four to six months; fresh ground pork, pork liver or variety meats should be used within three to four months; and home cooked pork; soups, stews or casseroles within two to three months. After that, they may not still be safe and may lose quality or dry out:
To what temperature should I cook pork?
The United States Department of Agriculture recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F (71.1 °C) as measured with a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F (71.1 °C)