While pork is technically categorized as red meat, certain lean cuts can be nutritionally comparable to chicken and other white meats.

Pork ranks as the most widely consumed meat across the globe (1).

Despite its popularity, there’s still confusion surrounding how it should be classified.

Some refer to it as red meat, while others group it with white meat.

This article breaks down whether pork should be considered white or red meat.

What Sets Red and White Meat Apart?

The primary factor that distinguishes red meat from white meat is the amount of myoglobin—a protein in muscle that binds with oxygen for energy use.

In muscle tissue, myoglobin is what gives meat its color. When exposed to oxygen, it turns a bright red, which affects the meat’s appearance (2Trusted Source, 3).

Red meats contain a higher concentration of myoglobin than white meats, making them appear darker.

However, several elements can influence meat color, including the animal’s age, species, gender, diet, and physical activity (3).

For instance, muscles that are used more frequently have increased myoglobin levels, as they need more oxygen. As a result, meat from those areas tends to be darker.

Also, factors like how the meat is packaged or processed can cause color variations (2Trusted Source, 3).

Ideal raw meat coloration varies: beef should be cherry red, lamb a deep cherry red, pork a grayish-pink, and veal a pale pink. Poultry meat typically ranges from bluish-white to yellow (3).

Scientific Classification of Pork

From a scientific standpoint, and according to regulatory bodies like the United States Department of Agriculture (USDA), pork falls under the red meat category (1).

This classification is based on two main criteria:

1. Myoglobin content – Pork contains more myoglobin than fish and poultry, which qualifies it as red meat, even though its raw and cooked appearance might be lighter.

2. Livestock classification – Since pigs are domesticated animals raised for food, pork is grouped with other livestock meats such as beef, lamb, and veal — all considered red meats.

Culinary vs. Scientific Viewpoints

In cooking, meats are often grouped based on their appearance before and after cooking. Using this standard, pork is frequently seen as white meat, due to its paler color.

This culinary viewpoint was further emphasized by a popular advertising campaign by the National Pork Board, a USDA-supported initiative (4).

Launched in the late 1980s, the campaign sought to promote pork as a healthier, lower-fat alternative to red meats. The slogan “Pork. The Other White Meat” became widely recognized and shaped public perception.

It’s important to remember that the goal of this campaign was to boost interest in lean pork products — not to redefine its scientific classification.

In Summary

The key difference between white and red meats lies in the level of myoglobin, which is the protein responsible for giving meat its color.

Red meat has a greater concentration of this protein, resulting in a darker hue.

Although pork is often treated as white meat in cooking and marketing, it’s officially classified as red meat due to its higher myoglobin content and its origin as a livestock product.

Still, some lean pork cuts have a nutritional profile that closely resembles chicken, which is why the phrase “Pork. The other white meat” gained so much traction.