There are several factors involved in answering your question.
        1) How long has it been frozen? If it's been only a few months it's most likely just fine, if it's a year or more it will be dried out and with the way it is wrapped may have picked up odors from other items in the freezer. (To maintain the integrity of meat for the longest period of time it should be double wrapped with the second wrap being freezer paper.

        2) The color will depend on the condition/ age of the meat when it was initially frozen and the length of time it's been frozen.  The fresher it was when processed the brighter the color will be when thawed. If it was left hanging for an extended period of time the darker the color will be when thawed.

        3) As far as cooking  it's like beef, you need to know what cut it is in order to prepare it correctly. If it's from the Loin (backstrap) you would make it like quality beef steak. (T-bone, NY Strip, Ribeye, etc.) If it's from the Round make it like Round Steak or Round (Rump, Sirloin Tip
Rsts) If it's off the front shoulder make it like chuck roasts/ steaks.

        If in doubt, grind it with pork and beef and use it in the same way as you would ground beef.

Dave