Pork is the most widely consumed meat globally, according to the Food Safety and Inspection Service.

In the 1970s, however, pork consumption among Americans declined as people became more conscious of healthier living and began favoring leaner meats.

When selecting pork, it’s essential to consider its color, which can vary from pale pink to deep red.

Knowing how the color affects the quality of the meat can help you choose the best pieces.

According to the Animal Range Extension, fresh, high-quality pork typically has a bright, reddish-pink color, indicating its freshness.

However, the color of the meat can vary depending on the part of the pig. Areas with more blood vessels, like the neck, shoulders, and front legs, tend to produce darker meat. In contrast, cuts from areas with fewer blood vessels, such as the loin, hind legs, and rump, are lighter in color.

If the pork appears dark red or purple, it could be a sign that the pig wasn’t alive at the time it was slaughtered.