No, green pork is not safe to eat.
The color of meat is a key indicator of its freshness and safety. According to the reference, spoiled meat will change color and will also smell bad and feel slimy.
Why is Color Important?
When meat spoils, bacteria and other microorganisms begin to break down the proteins and fats, causing a range of undesirable changes, including:
- Color Change: Fresh pork should be pinkish-white. As it deteriorates, it can turn various shades of white-blue, green, gray, or purple-brown.
- Smell: Spoiled meat develops a pungent, unpleasant odor.
- Texture: It often becomes slimy to the touch.
- Taste: Even if cooked, spoiled meat will not taste good.
The reference explicitly states: “If your meat has turned a tinted white-blue, green, gray, purple-brown, or any other unusual colour, it doesn't belong on your barbecue or your plate.” This makes it very clear that green pork should not be consumed.
What Should You Do?
If your pork has turned green, you should immediately discard it. Do not attempt to cook or consume it. It is always better to be safe and avoid food poisoning by throwing away meat that shows signs of spoilage.
Here's a simple table to help summarize:
| Meat Condition | Color | Smell | Texture | Safety |
|---|---|---|---|---|
| Fresh | Pinkish-white | Fresh, mild | Firm, slightly moist | Safe to eat |
| Spoiled | Green, gray, purple, or unusual color | Pungent, foul | Slimy | Unsafe to eat |
