Fresh pork should be properly wrapped, quickly frozen, and stored at a
temperature of -10° F or lower immediately after cutting. Proper
wrapping is essential to maintain meat quality:
• use moisture and vapor-proof wrap such as heavily waxed or
specially laminated freezer paper
• prepare convenient family-sized packages wrap meat tightly to
eliminate as much air as possible
• use a proper wrapping procedure (fig. 89) label and date each
package properly
[Illustration: Drawing showing 5 steps to wrapping meat]
Figure 89.—Wrapping procedures.