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Before Cooking: You can rinse the pork gently under cold water to remove any remaining visible ink, although it is not necessary from a safety standpoint.
Storage: Store stamped pork the same way you would store any fresh meat—refrigerated at or below 4°C (40°F) and used before the expiration date.
Trimming: If you prefer, simply trim away the stamped portion before cooking.
Variations:
Different Colors: In some countries, the ink color may vary (blue, red, or purple), but all colors approved for food use are equally safe.
Organic Certification Stamps: Organic pork may feature additional stamps or stickers to denote organic certification, using similar food-safe inks.
FAQ:
Q: Is it harmful if I cook pork with the stamp still on it?
A: No, the ink is food-grade and heat-resistant, so cooking does not release harmful substances.
Q: Can I remove the stamp if I do not like it?
A: Yes, a quick rinse or slight trimming will easily remove the stamped area.
Q: Are all stamps on meat edible?
A: Only official inspection and certification stamps are edible. Any other markings, like retail labels or stickers, should be removed before cooking.
Q: Why not just avoid stamping the meat altogether?
A: Stamps provide important information about inspection, safety, and traceability, which are critical for food security and public health.
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