Darker pork may be due to the meat not yet fully formed, and there are still many blood clots inside. However, if the meat turns dark black, it is a sign of dead pork. Absolutely do not buy pieces of meat that are too dark in color.

The color can also reflect the freshness of the meat.

Light-colored pork can often occur in two cases. One is that the meat is frozen and well preserved, then transported and taken out to defrost at the place of sale. In this way, the meat will be lighter in color, usually light red or light pink. Pork that is properly refrigerated does not differ much in flavor and nutrition from fresh meat, so you can rest assured to buy it to cook family meals.

One reason why the meat is pale is because the seller injects water into the meat to increase the weight of the meat. Meat containing a lot of water not only loses nutrients but is also susceptible to bacteria. If you see a pale piece of meat, wet meat, or water coming out, you should not buy it.

In addition, it is important to note that each part of the pig will have a slightly different color and not be completely uniform in color.