From a technical standpoint, pork is classified as red meat; however, specific cuts exhibit nutritional profiles that closely resemble those of chicken and other forms of white meat. Interestingly, pork holds the title of the most widely consumed meat globally, reflecting its immense popularity across various cultures. Nevertheless, despite its prevalence, there remains a degree of uncertainty regarding its definitive classification. This ambiguity arises from differing viewpoints: some individuals categorize pork as red meat, while others regard it as white meat.

In this article, we delve into the discussion surrounding whether pork should be classified as white or red meat.

Contrasting Red and White Meat

The primary distinction between red and white meat lies in the concentration of myoglobin, a crucial protein found in the muscles of animals. This protein plays a vital role in binding oxygen for energy utilization.

In the context of meat, myoglobin serves as the dominant pigment that imparts color, generating a vibrant red hue when exposed to oxygen. This is why red meat exhibits a deeper color compared to its white counterpart, as red meat contains a significantly higher level of myoglobin.

Nevertheless, various factors can affect the color of meat, including the age, species, sex, diet, and physical activity of the animal. For instance, muscles that have been exercised contain greater amounts of myoglobin since they require more oxygen to function effectively. Consequently, meat sourced from these muscles tends to be darker in color.

Additionally, the methods used for packaging and processing can result in further variations in meat color. Ideally, the surface color of raw meat should adhere to specific standards: beef should appear cherry red, lamb dark cherry red, pork grayish-pink, and veal pale pink. In contrast, raw poultry can range from bluish-white to yellow.

Scientific Classification of Pork

According to food authorities and scientific experts, including organizations such as the Food Safety and Standards Authority of India (FSSAI), pork is categorized as red meat. This classification arises from two primary factors.

Firstly, pork contains a higher level of myoglobin compared to poultry and fish. Consequently, it is classified as red meat, even though it might not exhibit a bright red hue and can appear lighter once cooked. Secondly, since pigs are recognized as farm animals, pork falls under the category of livestock, which also includes beef, lamb, and veal. All types of livestock are uniformly categorized as red meat.

Culinary Classification of Pork

In the realm of culinary traditions, the term white meat refers to meat that maintains a pale hue both prior to and following the cooking process. Thus, in culinary terms, pork is categorized as white meat, aligning it with other lighter meats such as chicken and turkey.

Moreover, a notable campaign initiated by the National Pork Board, which is supported by the agricultural marketing service of the USDA, has likely solidified this classification. This initiative, which began in the late 1980s, aimed to position pork as a lean meat alternative, gaining widespread recognition with its catchy slogan, “Pork. The Other White Meat.” It is essential to note that the primary objective of this campaign was to boost consumer demand for the leaner cuts of pork, presenting it as a healthier choice.

Thus, culinary traditions have consistently classified pork as white meat, largely due to its light color, both before and after cooking.

The Bottom Line

When it comes to the distinction between white and red meat, the key factor is the presence of myoglobin, a protein that influences the color of meat. Red meat contains a higher concentration of myoglobin compared to its white counterpart, resulting in a deeper, darker hue. Interestingly, despite culinary traditions labeling pork as white meat, it is, in fact, classified as red meat scientifically due to its elevated myoglobin levels, surpassing those found in poultry and fish. Furthermore, pork is categorized as livestock, reinforcing its classification within the red meat group. Some lean cuts of pork can be nutritionally comparable to chicken, which is why the phrase “Pork. The other white meat.” has gained popularity.