The aim of the paper is to define a biochemical approach in assessing the quality of pork traceability through the UV-VIS spectrophotometric method by determining the concentration of malondialdehyde. The mechanism of the proposed chemical reaction consists in the formation of the chromogen read at λ = 532 nm, between thiobarbituric acid and malondialdehyde in the glacial acetic acid medium. The proposed concept in food safety, for evaluating the activity of peroxidase in the agri-food products by using the biochemical method, may be the fundamental task of the food and animal sciences approach to the accuracy and precision evaluation of the substances that results in the process of pork meat alteration. Near-infrared spectroscopy and pH measurement are techniques used as the quality assessment tool. The result of the experimental evaluation confirms that the concentration of red chromogen is an genuine marker of the pork meat quality.