The pork producers prefer to produce pork of the type

The pork producers prefer to produce pork of the type leaner and have less fat.
There are four major criteria used in measuring pork quality: colour, marbling, water-holding capacity, and ultimate pH.
Pork that is a pinkish-red colour will provide a better eating experience. Avoid choosing meat that is pale in colour and has liquid in the package. Look for pork that has marbling, or small flecks of fat. Marbling adds flavour.