Should You Choose Darker or Lighter Pork When Shopping?

Fresh pork usually has a light or bright pink color, indicating that it has been recently slaughtered and properly stored. This coloration signifies freshness and the absence of spoilage.

On the other hand, if a piece of pork appears darker, it could be a warning sign about its quality. Pork that is deep red or purple in color is usually due to prolonged storage or improper storage conditions, leading to spoilage.

When the meat is darker and even turns black, it may be because the pig was sick or the blood was not released promptly after slaughter, causing the blood to accumulate in the muscles, resulting in a change in meat color.

Therefore, to purchase fresh and delicious pork, choose meat with a light or bright pink color, avoiding those that are pale or overly dark. This will help you steer clear of meat that has been stored for an extended period or is no longer fresh. When encountering darker meat, it is advisable to inspect it further for odor and elasticity before making a purchase.

**Factors Affecting the Color of Pork**

The color of pork can also be influenced by various factors such as the type of meat, the cut, storage methods, as well as the pig’s care conditions and diet. For frozen pork, the color typically changes in two scenarios:

– Lighter color than fresh pork: Meat that is frozen immediately after slaughter and properly stored will have a light red or pink color, retaining its freshness.

– White or pale color: Pork that has been injected with water to increase its weight often appears white or pale. This not only reduces the nutritional value but also affects the flavor and safety of the meat.

**How to Choose Delicious Pork**

In addition to color, there are other factors to consider to ensure you select tasty and safe pork:

– Meat Grain: Delicious pork usually has fine and compact grain. When pressed with a finger, fresh meat will be elastic and will not leave a dent or stick to your finger. If the meat feels mushy or lacks elasticity, it may be spoiled or no longer fresh.

– Fat Content: The fat of fresh pork is usually white or slightly yellowish, without any strange odors. If the fat appears dark yellow or has a rancid smell, the meat may be spoiled.

– Odor: Fresh pork has a pleasant, natural aroma. If the meat has an unpleasant smell, it’s best to avoid purchasing it as it may be spoiled or contain preservatives.

– Surface: Fresh pork typically has a slightly dry surface and is not overly moist or slimy. If the surface is too wet or sticky, it indicates improper storage or spoilage.

**Choosing Safe Pork**

With the increasing importance of food safety, knowing the source of the pork you purchase is essential. Opt for suppliers with a good reputation and food safety certifications. When buying from a market, favor stalls that are trusted by many customers and maintain good hygiene practices.