If the animal was sick, you’d notice dark bruises caused by blood clots when cutting into the meat.

Slightly darker pork usually indicates that it’s fresh and was sold shortly after being slaughtered.

On the other hand, if the meat looks pale and shows signs of bubbling, it’s a clear sign that it’s not fresh and has likely been injected with water to increase its weight.

When choosing pork, look for pieces with a pinkish or bright red color. Fresh meat also has fat that appears clean and white, which is a good indicator of quality.

If the color alone doesn’t tell you how fresh the meat is, the smell will. Fresh pork has a mild, almost fishy scent. If it smells overpowering or unpleasant, it’s best to skip it.

Finally, give it a touch. High-quality meat should feel slightly damp, not sticky.