Should You Choose Dark or Light-Colored Pork?

 You should choose light pink-colored pork – and avoid pieces that are either too dark or too pale/grayish.

 Why Choose Light Pink Pork?

1.  Indicates Freshness

   • Fresh pork typically has a light pink to reddish-pink color.
   • This color shows that the meat is not oxidized or spoiled.
   • It also means the pork was stored properly and is safe to eat.

2.  Better Taste and Texture

   • Light pink pork is usually tender and juicy after cooking.
   • Dark-colored pork can be tough, dry, or have an unusual flavor.

3.  Reflects Proper Butchering and Handling

   • Light-colored pork suggests that the animal was healthy and slaughtered under hygienic conditions.
   • If pork is too dark or has dark patches, it may be from poor bleeding, stress before slaughter, or aging meat.

 Avoid Pork That Is:

1.  Too Dark (Purplish or Brownish)

   • Could be from an older animal or improperly handled meat.
   • Often has a strong smell, tougher texture, and may spoil faster.
   • May indicate excess myoglobin, suggesting stress before slaughter.

2.  Too Pale or Gray

   • This may be a sign the pork is old or improperly stored.
   • Could be PSE pork (Pale, Soft, Exudative) – caused by poor meat quality.
   • It becomes watery, loses flavor, and shrinks when cooked.

 Tips for Choosing Good Pork at the Market:

•  Color: Choose light pink, not too dark or pale.
•  Smell: Should have no strong odor – a fresh, clean scent only.
•  Texture: Meat should be firm and slightly moist, not sticky or slimy.
•  Juice: Should not be overly wet or have excessive fluid in the tray.

 In Summary:

Choose light pink pork with a fresh smell and firm texture.
Avoid pork that is too dark, pale, or gray – as it could be old, low-quality, or unsafe.