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Food & Grocery Chicken and Pork

Discussion in 'Businesses - Services - Products' started by Roadwitch80, Jan 5, 2021.

  1. Notmyrealname

    Notmyrealname DI Forum Luminary Highly Rated Poster Showcase Reviewer

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    @Philpots has covered this, but refrigeration and freezing only serve to slow down the growth of microbes - not kill them (vaccines containing live viruses and bacteria are often stored at low temperatures for that very reason). Often liquid nitrogen is used and that is at minus 196 degrees Celsius.

    Refrigeration slows down the growth less and so food can still spoil at that temperature (around 4 to 8oC). The other factor is that bacteria and fungi produce toxins and, although the toxins themselves cannot reproduce, they will still be present after cooling or freezing - so how fresh the food is and how it was stored BEFORE we purchase it is a consideration (in that the amount of pathogens and/or toxins present will already be set).

    Then we have to consider enzymes within the food - they are naturally there within a live animal but upon death of the animal they still have a continuing effect upon the food. Cooling/freezing will also slow down their actions but they continue to have an effect on the nature, and so texture and taste, of the food.

    Some of this is true for plants - for example, ergot of Rye ( :smile: ) can cause gangrene and convulsions! It is even thought that the Bubonic Plague was exacerbated in people affected by ergotism. So RYE has a lot to answer for! :smile:
     
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  2. Didi&Aira

    Didi&Aira DI Junior Member Blood Donor Army Active Duty

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    If you see in 17 months another white guy moving next to your door....
    please remind me this comment! :happy::happy::happy:

    But wouldn't you be happy to get some fresh chops or sausages from your new neighbour? :thumbsup::thumbsup::thumbsup::thumbsup:
     
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  3. Crystalhead

    Crystalhead DI Senior Member ★★ Forum Sponsor ★★ ★ No Ads ★ Highly Rated Poster Showcase Reviewer Veteran Army

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    There's some Military fella that sells great Chicken, not sure of his first name but his rank was Colonel........... last name.. Sanders!
     
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  4. Rye83

    Rye83 with pastrami Admin Secured Account Highly Rated Poster SC Connoisseur Veteran Army

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    Even if I did eat much pork or sausage I don't think it would be worth the smell and noise those disgusting animals make. Waking up to pigs grunting and squealing is one of the few things I absolutely cannot sleep through and it makes me see red.

    Luckily my landlord would never allow such a thing and there are no properties within 50 meters that are for rent/sale.

    Hopefully you can find a place here away from others so that you can raise you pig(s).
     
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  5. Didi&Aira

    Didi&Aira DI Junior Member Blood Donor Army Active Duty

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    Don't get me wrong Rye83.
    I'm not planning to keep them till they get fat.
    I just want to get a pig and slaughter it.
    Hell no! I wouldn't stand the smell and the sound neither of those pigs :wink::wink::wink:
     
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  6. Rye83

    Rye83 with pastrami Admin Secured Account Highly Rated Poster SC Connoisseur Veteran Army

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    That's not too bad then. My Filipino neighbors do this on occasion during special events. They usually keep them for 24-48 hours. Quite annoying that they have a huge property but keep them far away from their house and right along the wall next to my bedroom window but that's just part of living in the Philippines and I'm lucky that this is something I have to deal with a week or two out of the year.
     
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  7. Notmyrealname

    Notmyrealname DI Forum Luminary Highly Rated Poster Showcase Reviewer

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    Hmmm.
     
  8. BEACHBUMM

    BEACHBUMM DI Junior Member

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    Like The Purge? Lol

    It's very common in the provinces to raise pigs and other animals too (chicken, ducks, cows, goats etc) as a livelihood, as the gf says. They usually make good money off of it. But yeah, some aspects (such as hygiene) are barely considered. The gf's family has their own piggery. It's smells like a homeless man's taint in there, and the neighborhood is doing the same business. I guess if you endure long enough you'd get used to it?
     
  9. Rye83

    Rye83 with pastrami Admin Secured Account Highly Rated Poster SC Connoisseur Veteran Army

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    Best Answer
    We go through 15-20 kilos of chicken breast from belcris per month. I buy 6-8 kilos at a time, 2 kilos (one bag) is kept in the ref which keeps it mostly frozen for the duration there) with the remaining in the freezer until the ref container is empty (which gets washed before the next batch goes in). When I cook I use a thermometer to make sure the temperature gets to a minimum of 165°C (~74°F?) on the thickest part of the breast.

    I'm not sure where belcris get their chicken breast but they are likely factory farmed as no Filipino chicken I've had produces 180-220 grams of cooked chicken breast, you are lucky to get half that from local chickens. I have yet to get sick or have spoiled poultry from belcris, I cannot say the same about the local markets. I trust factory farming more than I do local markets. There is absolutely no way of knowing how long their chicken has been sitting out in the 30°C heat. I do not trust that local vendors would throw away unsold product that still looks good to the eye. Where there is a peso to be made they will try to make one.
     
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  10. Notmyrealname

    Notmyrealname DI Forum Luminary Highly Rated Poster Showcase Reviewer

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    A good point about meat being out in the heat on market stalls - I would never buy it. My asawa buys fish but I would never accept her buying other seafoods.

    Keeping frozen and thawing small batches in the fridge is the best approach possible.

    I don't think your chicken stays anywhere long enough to be a health problem! I tend not to use a thermometer but check the texture, as we know when breast is not fully cooked, and for meat on bones I look for any signs of blood. But using a thermometer is, of course, an extra safeguard.

    Just pity the locals who have no fridge and no idea.
     
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