Because pigs are now fed with additives, the quality is not guaranteed. So it can't be stored. Without a red conscience, there can be no pure red meat.

I don't sell pork, but I do catering. According to my experience, this meat is not fresh enough. It may have been outside for at least a day. It's hot in summer now, and it was hot before it was put in the refrigerator. There seems to be nothing on the surface of the refrigerator, but the inside has changed color!

I've found this problem before, especially in large refrigerators, the color of pork will turn yellow for more than ten days, but if small pieces are sealed with plastic wrap, as long as the refrigerator works normally and does not thaw, it is no problem to open it for two months. Mainly at low temperature, the moisture of meat is also evaporating and losing.

Wax used in cold weather.

Meat should not be refrigerated, it should be frozen. Yellowing is not fresh, and the surface has deteriorated.

It will turn into gold in a few days.

Either the cold storage time is too long, the temperature is not low enough, the pork is moldy ... or the pig is sick, which leads to the discoloration of the white meat of the pig. ...

Yellowing caused by major water loss

The meat must be completely cooled before it can be put into the refrigerator.