Why is pork classified as a red meat?

The amount of the protein myoglobin present determines the color of meat. Pork is classified as a "red" meat because its muscle contains more myoglobin than the muscles of chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. All types of livestock are classified as red meat.
 
Source(s):
USDA Fact Sheet "Safety of Fresh Pork...From Farm to Table"

 
 

You must be logged in to post a comment or question.

Sign In or Register for free.