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 The Chain That keeps Australian Pork Fresh To ensure that Australian Pork is at its freshest, a cold chain system is used to keep the meat chilled at 0 to 4 °C, from the moment it's at the abattoir in Australia to the time it reaches the supermarket in Singapore. The pork is handled in modern transportation and refrigeration systems that keep the temperature between 0 to 4 °C all the way. When pork is handled in these low temperatures, its freshness and quality are maintained. Unlike freezing, chilling does not affect the taste and moisture content of the pork. This way, Australian Pork is kept fresh, nutritious and succulent, making sure your pork dish tastes great every time! When the pork reaches Singapore, it is handled with the same stringent temperature and handling control systems. To ensure clean and hygienic standards, the cutting rooms handling the pork must have in place high quality food processing practices and systems such as the HACCP certification or similar quality control. The cold chain involves everyone in the meat processing and distribution chain, from the meat handlers at the abattoirs, to the men who deliver the meat, and the butchers at the retail outlets. Our partners in Singapore are trained by Australian expertise under our own in-house training programme that covers food safety, traceability, presentation and service. This ensures safer and better quality meat for you and your family. |
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