Science says it’s all about myoglobin. That’s the protein that stores oxygen in muscle. Think of it as the meat’s personal oxygen tank.
More myoglobin = darker color = red meat. Less myoglobin = paler color = white meat. It’s that simple.
Beef, lamb, pork, veal, and goat are all red meats. Yes, even pork. Sorry, “other white meat” marketing team—you were cute, but wrong.
Pork’s Identity Crisis
Pork is the drama queen of the meat world. It starts pink, then turns white when cooked. But it’s still red under the hood.
Fun fact: pork has about the same myoglobin as veal. But veal is a baby cow, and nobody argues that’s red meat. Pork just gets better PR.
Next time someone says “pork is white meat,” hit them with science. They’ll look at you like you’re a wizard.
