While iridescence is generally harmless, there are certain color changes in pork that can signal spoilage. If the meat has a dull, grayish color, it may indicate that it has started to oxidize and lose freshness. Additionally, any greenish hues accompanied by an off-putting odor or a slimy texture are clear signs that the meat has spoiled.
Another red flag is if the pork develops a sticky or tacky surface, as this can indicate bacterial growth. In such cases, it’s best to err on the side of caution and avoid consuming the meat. Always ensure that pork is stored at the correct temperature—below 40°F (4°C) in the refrigerator—and consumed within a few days of purchase or properly frozen to extend its shelf life.

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