Darker pork could be the result of several blood clots remaining present and the meat not being fully formed. On the other hand, if the meat becomes dark black, the pork is dead. Do not purchase any beef that is very dark in color.
The meat’s freshness may also be reflected in its color.
Pork that is light-colored can frequently be found in two situations. The first is that the meat is properly stored and frozen before being transported and removed to thaw at the point of sale. The meat will be lighter in color as a result, typically light pink or light red. You may be confident that properly chilled pork has a similar flavor and nutritional value to fresh meat.
The merchant injects water into the meat to make it heavier, which is one reason why the flesh is pale. In addition to losing nutrients, meat that contains a lot of water becomes bacterially vulnerable. You shouldn’t purchase it if the meat appears pale, damp, or has water leaking out of it.
It’s also crucial to remember that the pig’s color will vary somewhat throughout its body rather than being entirely consistent.
