Pork is the most widely consumed meat globally, according to the Food Safety and Inspection Service.
In the 1970s, however, pork consumption among Americans declined as people became more conscious of healthier living and began favoring leaner meats.
When selecting pork, it’s essential to consider its color, which can vary from pale pink to deep red.
Knowing how the color affects the quality of the meat can help you choose the best pieces.
According to the Animal Range Extension, fresh, high-quality pork typically has a bright, reddish-pink color, indicating its freshness.
However, the color of the meat can vary depending on the part of the pig. Areas with more blood vessels, like the neck, shoulders, and front legs, tend to produce darker meat. In contrast, cuts from areas with fewer blood vessels, such as the loin, hind legs, and rump, are lighter in color.
If the pork appears dark red or purple, it could be a sign that the pig wasn’t alive at the time it was slaughtered.
If the animal was sick, you’d notice dark bruises caused by blood clots when cutting into the meat.
Slightly darker pork usually indicates that it’s fresh and was sold shortly after being slaughtered.
On the other hand, if the meat looks pale and shows signs of bubbling, it’s a clear sign that it’s not fresh and has likely been injected with water to increase its weight.
When choosing pork, look for pieces with a pinkish or bright red color. Fresh meat also has fat that appears clean and white, which is a good indicator of quality.
If the color alone doesn’t tell you how fresh the meat is, the smell will. Fresh pork has a mild, almost fishy scent. If it smells overpowering or unpleasant, it’s best to skip it.
Finally, give it a touch. High-quality meat should feel slightly damp, not sticky.
