Cooked pork typically appears tan or brown on the surface. However, when sliced, the inside may still show a pink to red hue.
Here's a breakdown of what to expect:
- Surface Color: The exterior of cooked pork will generally be a shade of tan or brown. This is due to the cooking process, which causes a chemical reaction known as the Maillard reaction and the denaturation of proteins.
- Interior Color: The interior color can be a bit more nuanced. It’s important to know that pink or red coloration in cooked pork does not necessarily indicate that it is undercooked. According to the reference, the meat will appear tan or brown when cooked but it will be pink to red when sliced. This return to redness is not a food safety issue if the pork was cooked thoroughly.
Understanding the "Return-to-Redness" Phenomenon:
- Myoglobin: Pork contains a protein called myoglobin. This protein is responsible for the red color of raw meat.
- Cooking Process: During cooking, the myoglobin protein changes its chemical structure.
- Color Shift: The cooking process initially turns the meat a grey-ish color, but that is not the final outcome as the protein is still changing. The surface then turns tan to brown.
- "Return-to-Redness": After cooking, the myoglobin can undergo a chemical reaction that can make the meat look pink or red again. This "return-to-redness" can occur in thoroughly cooked pork and is not a sign of undercooking.
Key Takeaways:
- A tan or brown exterior indicates the pork has been cooked.
- A pink to red interior color in sliced cooked pork is not necessarily a sign of undercooking.
- The "return-to-redness" phenomenon is a common occurrence in cooked pork.
- Always use a meat thermometer to ensure your pork has reached a safe internal temperature regardless of color for food safety, which is 145°F (63°C)
| Feature | Description |
|---|---|
| Surface Color | Typically tan or brown |
| Interior Color | May be pink or red, even when fully cooked, due to the "return-to-redness" phenomenon. |
| Safety | Use a meat thermometer to ensure it is cooked to a safe internal temperature rather than rely on color alone. |
