Light Meat: Light-colored pork or red meat has two main causes:
- Proper Freezing & Defrosting: Well-handled frozen and defrosted meat may look lighter. It’s still good to eat and nutritious.
- Water Injection: Sellers sometimes pump water into meat to make it heftier and pricier. Watered-down meat looks pale, feels soggy, and leaks water when squeezed. It’s low on nutrients and a breeding ground for bacteria.
Rule of Thumb: Go for meat with a natural color – bright red for red meat, light pink for poultry. Skip anything that looks off-color, too pale, or wet.