Pork meat

ColorPink to pale red
TextureFirm and slightly moist
OdorMild, characteristic pork smell
Fat ContentVaries depending on the cut and trim level
MarblingIntramuscular fat distribution
ThicknessVaries depending on the cut
Weight RangeVaries depending on the cut and portion
pH LevelAround 5.6 to 6.2
Water Holding CapacityModerate to high
Cooking LossVaries depending on cooking method
Tenderizing PotentialModerate to high
Intramuscular Connective TissuePresent in varying amounts