What does raw pork taste like

Raw pork usually has a slight bloody and metallic flavor, and the meat itself has no obvious taste, but may produce a greasy feeling due to its fat content. The taste of raw pork is affected by freshness, location, and storage conditions. Fresh high-quality pork has a lighter odor, while spoiled pork emits a sour and rotten taste. Freshly slaughtered pork usually has a very light bloody smell, and there is almost no special odor when the muscle fibers are not decomposed. Pork tenderloin and other lean meat parts have a purer taste, while fat rich parts such as pork belly may produce a slight oily taste due to fat oxidation. Properly refrigerated pork can maintain a neutral odor during its shelf life, but its surface may exhibit a slight rust smell due to myoglobin leakage. If pork is stored improperly or exceeds its shelf life, protein decomposition can produce ammonia substances, leading to a noticeable sour odor. The oxidation and rancidity of fat in spoiled pork can emit a halal flavor, and microbial reproduction may also produce a smell of sulfide decay. Pork raised in certain special ways may have a peculiar odor due to feed residues, but qualified products sold through regular channels are usually subjected to strict quarantine treatment.

It is recommended to choose pork with a uniform bright red color, elasticity when pressed, and no odor. After purchase, refrigerate it as soon as possible and consume it within its shelf life. When processing raw meat, pay attention to separating raw and cooked, and heating thoroughly can eliminate potential risks of parasites and bacteria. If you find that pork has an abnormally pungent or sticky odor, you should immediately stop eating it. It is recommended to use pork as one of the high-quality sources of protein in daily diet, with a balanced intake of vegetables and fruits.