What color is normal pork

The normal color of pork is usually light red or pink, with a glossy surface and firm flesh. The color of fresh pork may vary slightly depending on the location, feeding method, and storage conditions, but there will be no abnormal color such as blackening, greenish or obvious gray white. The light red color of fresh pork comes from the myoglobin content in the muscles, and the depth of color in different parts is related to the amount of exercise. The areas with more exercise, such as the hind leg, have darker flesh color and a milky white or light pink fat layer. After cooling and acid removal, the color of pork is more uniform. Vacuum packaged meat may appear dark red due to oxygen isolation, but it will return to bright red after being opened and exposed to air. If the color of pork is dark, the surface is sticky, or turbid liquid seeps out, it may have spoiled.

In some special circumstances, the color of pork may be abnormal. Pork that has been frozen for a long time may appear partially white or dry, which is related to frostbite. Injected pork has a pale color and seeps through when pressed, and dead pork often has dark red blood clots. Some feed additives may cause the meat to appear darker, but feeding that meets standards will not affect food safety. When purchasing, it is necessary to make a comprehensive judgment based on odor and elasticity, and avoid choosing meat products with unnatural colors.

It is recommended to purchase pork with quarantine marks through regular channels, store it in refrigeration for no more than 3 days, and seal it to avoid repeated thawing during freezing. Before cooking, observe whether there is any odor or mucus in the meat, and fully heat it to kill common parasites. Pay attention to the combination of meat and vegetables in daily diet. It is recommended to eat pork with vegetables rich in vitamin C to promote iron absorption, but it is necessary to control the daily intake of red meat to no more than 75 grams to reduce health risks.