When buying pork, why is there a dark color and a light color? This difference is not sure gourmets know

Pork is a common ingredient in every meal. However, choosing a good meat is not an easy thing.

When buying pork, you will see pieces of meat with different colors. The reasons for this include the following three factors

1. Parts of Pork

Pork has different numbers of capillaries in different parts. Parts with a large number of capillaries, which contain a lot of myoglobin and hemoglobin, such as forelimbs and muscles, will have a darker color.

For parts with few capillaries, such as loins and hind legs, their color is lighter.

2. How to store

As for pork sold in supermarkets, this type of pork after slaughter is cooled and sterilized, and then placed in the refrigerator during storage. This meat contains less blood and is frozen, so the color is lighter.

Pork purchased at the vegetable market is fresh and hot, and after slaughtering at the slaughterhouse, it is brought directly to the market for sale. This type will have a darker, darker color.

3. Exposure to the air

There are many gases in the air, including oxygen, carbon monoxide, and carbon dioxide. In pork after slaughter, there are still some living cells. Oxygen and hemoglobin combine to turn magenta, carbon monoxide and hemoglobin combine to turn pale pink, and carbon dioxide combines with hemoglobin to form a dark red, resulting in a light dark pork color in different locations.

To choose good pork, you just need to grasp the 4 points below

1. Color

Should choose fresh pork with red or pink color, black or white color is not good. White meat may have been frozen for a long time, and dark meat may have been spoiled or rancid.

2. Elasticity

Fresh pork has enough moisture, good elasticity, you can feel the elasticity by pressing it with your hand. If the meat is very dry, it has been frozen for a long time and has no moisture left. If after pressing down, the meat has no elasticity, it is not fresh.

3. Smell

Fresh pork, frozen meat usually has no taste, hot meat has a faint fishy smell. If there is a sour and foul smell, the pork has been rancid. If there is a strange, pungent smell, it may be that the meat has been spoiled and has been reprocessed with chemical drugs.

4. Humidity

The surface of fresh pork is slightly moist, the whole piece of meat is relatively dry. If the meat is watery continuously, it means that the meat is soaked in water to increase the weight. If the surface is sticky and viscous, the piece of meat has grown a lot of bacteria and is in the process of spoiling, so it should not be bought.