Willard H. Wright, Ph.D.
JAMA. 1954;155(16):1394-1397. doi:10.1001/jama.1954.03690340016006.
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At the First National Conference on Trichinosis, refrigeration of pork was reviewed by Miller (1952)1 in relation to the federal meat inspection regulations and by Augustine (1952)2 as regards quick-freezing for the destruction of the larvae of Trichinella spiralis in pork. There have been no changes in the past year in requirements of the federal meat inspection regulations concerning the freezing of pork or pork products customarily eaten without cooking by the consumer. For pieces not exceeding 6 in. (15.2 cm.) in thickness or stored in crates not exceeding 6 in. in depth, the holding time prescribed is 20 days at 5 F, 10 days at -10 F, or 6 days at -20 F. For products in layers or containers exceeding 6 in. in thickness or depth but not exceeding 27 in. (68.6 cm.), the holding times at the above-prescribed temperatures are respectively, 30, 20, and 12 days.


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