According to the Food Safety and Inspection Service, pork is the most widely consumed meat worldwide. However, in the 1970s, pork consumption in the United States saw a decline as more people sought healthier diets and began opting for leaner meat alternatives.

When buying pork, it’s essential to pay attention to its color, which can range from light pink to deep red. Understanding how color affects meat quality will guide you in selecting the best cuts.

High-quality pork generally has a bright, reddish-pink color, which indicates freshness. The exact shade can vary depending on the part of the animal. Areas with more blood vessels, such as the neck, shoulders, and front legs, tend to have darker meat. On the other hand, cuts with fewer blood vessels, like the loin, hind legs, and rump, are usually lighter in color. Be cautious if the pork appears purple or overly dark red, as it may signal that the pig was dead prior to slaughter. Additionally, dark bruises caused by blood clots may indicate that the animal was sick.

A slightly darker color could mean that the meat is fresh and was sold shortly after slaughter. However, very pale pork with bubbling could suggest that water has been injected to artificially increase its weight, which may affect its freshness.

For the best quality, look for cuts with pink or bright red meat and firm, white fat—these are indicators of freshness. If the color isn’t a clear indicator, rely on the smell. Fresh pork should have a faint, slightly fishy odor. A strong, unpleasant smell is a warning sign.

Finally, give the meat a gentle touch. It should feel slightly moist but not sticky. By keeping in mind these factors—color, smell, and texture—you can confidently choose high-quality pork for your meals.