What is the freshness of pork

Fresh pork is usually light red or pink in color, with a slightly dry surface that is not sticky to the hand. It is elastic and odorless when pressed. The freshness of pork can be comprehensively evaluated from five dimensions: color, texture, odor, fat status, and bone marrow color.

1. Color

The muscle part of fresh pork presents a uniform light red or pink color, with a natural luster on the surface. If the color appears dark, deep red or purple red, or abnormal colors such as green or gray appear locally, it may have deteriorated. Pork that has been stored for a long time will gradually turn dark red due to oxidation, but it should be noted that some cold fresh meat may have a lighter color due to acid treatment, and other indicators should be considered for judgment.

2. Touch

Gently press the surface of the pork with your fingers, the fresh meat is firm and elastic, and the concave area can quickly rebound. Rotten pork loses its elasticity due to protein breakdown, leaving noticeable indentations after pressing. When touched, the surface should be slightly dry and not sticky. If there is slippery mucus or dehydration and hardening, it is abnormal.

3. Odor

Fresh pork has a slight fishy smell but no abnormal odor. After spoilage, it will emit a sour, putrid, or ammonia odor. Pork can be placed in the palm of your hand and slightly warmed before sniffing. The odor may be masked in low temperature environments, and the odor is more easily noticeable after warming up. Water injected pork often has a mild fishy or disinfectant odor.

4. Fat Status

The fat in healthy pork is milky white or light yellow in color, with a delicate and glossy texture. If the fat turns yellow, green, or moldy, it indicates that it has been stored for too long or has rotted. If the fat in frozen pork appears noticeably pink, it may be caused by repeated freeze-thaw cycles leading to blood infiltration.

5. Bone marrow color

When purchasing pork with bones, the bone marrow status of the cross-section can be observed. Fresh pig bone marrow is filled with pink color, and the periosteum is tightly attached to the bone surface. The color of the bone marrow of spoiled pork is dark and grayish red, and the periosteum is easy to peel off. Mucus may appear at the bone joints.

When purchasing pork, it is recommended to prioritize regular supermarkets or branded fresh meat. After purchase, it should be refrigerated promptly and consumed within two days. Before cooking, soak in clean water for half an hour to help the blood precipitate. After processing raw meat, thoroughly clean the cutting tools and cutting board. If abnormal color, stickiness, or odor is found in pork, it should be immediately stopped from consumption. Daily storage should be sealed to avoid cross contamination, and frozen storage should not exceed three months to ensure nutrition and taste.