In process costing it is the process that is costed (unlike job costing where each job is costed separately). The method used is to take the total cost of the process and average it over the units of production. Important terms to understand. In a manufacturing process the number of units of output may not necessarily be the same as the number of units of inputs. There may be a loss.
Red meat and pork can remain in the refrigerator up to 5 days and can be frozen for 4-12 months. Leftover cooked meat will last 3-4 days in the refrigerator and 2-6 months in the freezer. Ground meats (beef, veal, pork, or poultry) can be refrigerated for 1-2 days and frozen for 3-4 months. Lunchmeats and hot dogs will last two weeks in the refrigerator unopened and should be eaten within 3-5 days of opening (hot dogs can go a couple of days longer).
The following is a list of how long most meats can be frozen and maintain a high quality. 1  Bacon or sausage: one to two months. 2  Ham, hot dogs or cold cuts: two to three months. 3  Raw roasts, steaks or chops: four to twelve months. 4  Raw ground meat: three to four months. 5  Cooked meat: two to three months. 6  Raw, whole poultry: one to two months.