Black, white and green may indicate molds or freezer burn. Meat should be elastic to the touch. Reject meat if it has a sour smell, or if it is dry, slimy or sticky to the touch. PORK Pork should be white and firm. The lean portions of it should be light pink.
Deterioration is first evident in the surface of the cut.
Stick a clean knife into the meat, withdraw it, smell it for deterioration near the bone. A sour odor indicates spoilage. BEEF Beef should have a bright, cherry red color. Beware of any discoloration. A piece of beef that is turning green or brown has probably been the target of microbial contamination.