What color is fresh pork

Fresh pork is usually light red or pink in color, with a glossy surface and firm flesh. Color differences are mainly influenced by factors such as location, age, and feeding methods. If abnormal colors such as dark red, gray white, or green appear, they may deteriorate.

The slaughtered pork of healthy pigs presents a uniform light red color, with the fat portion being milky white or light pink. The muscle fibers have clear texture and can quickly rebound after pressing, exuding a small amount of transparent liquid. The color of parts with less exercise, such as the pork spine, is lighter, while the color of parts with frequent exercise, such as the hind leg meat, is darker. Free range pork may have a dark red color due to its high myoglobin content, but overall it still maintains a bright appearance.

Abnormal darkening of brownish red color may be due to long-term exposure to oxidation, gray white indicates improper freezing or water injection, and green patches are often caused by bacterial contamination. Partially vacuum packaged pork appears dark purple due to lack of oxygen environment, but upon opening and coming into contact with air, it will regain its bright red color. When purchasing, pay attention to whether the color is uniform and avoid choosing meat products with bruises or large areas of pigmentation.

It is recommended to purchase pork that has passed quarantine inspection through legitimate channels and store it refrigerated for no more than 3 days. Before cooking, observe the elasticity and odor of the meat. Rotten pork will become sticky and produce a sour taste. Pork from different parts is suitable for cooking methods such as stir frying and stewing, and a reasonable combination of vegetables and fruits can help absorb nutrients.