When going to the market, is it correct to buy red meat or light meat?

Darker pork may indicate that the meat is not fully developed and still contains blood clots. However, if the meat appears dark black, it signals that it is from dead pork, and you should avoid purchasing any meat that is excessively dark in color.

The color of the pork can also be an indicator of freshness.

Lighter-colored pork can arise in two scenarios. Firstly, it may occur when the meat has been frozen, well-preserved, and then thawed at the point of sale, resulting in a lighter shade, typically light red or pink. Properly refrigerated pork maintains a flavor and nutritional profile similar to fresh meat, so you can confidently purchase it for family meals.

Alternatively, pale meat may suggest that the seller has injected water to increase its weight. Excessive water content in meat not only diminishes its nutritional value but also increases the risk of bacterial contamination. If you encounter pale meat that appears wet or has water pooling around it, it’s best to avoid buying it.

Additionally, it’s important to remember that different parts of the pig will naturally have slight variations in color and won’t always be uniform.