Pork is the other white meat. Unless you’ve been living under a rock, chances are you’ve heard this phrase before. When we think about it today, it makes complete sense. A well-cooked piece of it will be white, leaner than most red meats, and somewhat like chicken and turkey in terms of taste and texture.
You might be surprised to learn that pork wasn’t usually thought of as white meat (and certainly wasn’t the “other white meat”) before the 1980s. In fact, the USDA still calls pork red meat, and a lot of nutritionists don’t agree with calling it white meat.
Many people have a misconception that pork is a type of poultry or white meat. However, pork is scientifically categorized as a red meat. This common misunderstanding likely stems from pork being lighter in color than other red meats and a successful 1980s marketing campaign that branded it as “the other white meat”.
Despite its sometimes pale color when cooked, pork is definitively not poultry. Here’s a detailed look at why pork is considered a red meat and how it compares nutritionally to chicken and other types of poultry:
How Meats Are Classified As Red or White
Meats are divided into either red or white categories based on the levels of a muscle protein called myoglobin. Myoglobin is what gives red meat its distinctive red hue.
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Red meats like beef, pork, and lamb have high levels of myoglobin. This results in a red or pink color when the meat is raw.
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White meats like chicken and fish contain much lower levels of myoglobin. That’s why white meat remains light when raw.
When fresh pork is cooked, it lightens in color but still retains more myoglobin than chicken or fish. According to the United States Department of Agriculture pork is scientifically defined as a red meat.
Pork Belongs to the Livestock Category
In addition to myoglobin content, meats are also classified based on which animal category they come from:
- Livestock: Cows, pigs, sheep, goats
- Poultry: Chickens, turkeys, ducks, geese
- Fish: Fish and shellfish
Pork comes from pigs, which are considered livestock animals along with cows, sheep, and goats. All meats from livestock animals are classified as red meat
In contrast, poultry refers only to birds like chickens, turkeys, ducks, and geese. Their meat is always considered white.
So while raw pork may look slightly lighter than beef or lamb, it still comes from a livestock animal, making it scientifically a red meat.
Nutritional Profile of Pork vs. Chicken
Though they belong to different meat categories. pork and chicken have some broad nutritional similarities
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High in protein: Pork and chicken are both high-quality protein sources. A 3 ounce serving of pork tenderloin has 22g of protein, while a chicken breast has 28g.
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Contains vitamins and minerals: Pork provides B vitamins, potassium, zinc, iron, and thiamin. Chicken is high in niacin, selenium, vitamins B6 and B12.
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Relatively low in fat: Pork tenderloin has 2g of fat per serving. Chicken breast has 3g. Choosing lean cuts is important for both meats.
However, there are also some key differences:
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Fat composition: Pork contains more saturated fat. Chicken has mostly unsaturated fats. Too much saturated fat can negatively impact heart health.
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Sodium content: Processed pork products like bacon and ham are very high in sodium. Fresh chicken is typically low in sodium.
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Cancer risk: Red meats like pork may have a slightly higher association with certain cancers compared to poultry.
Overall, both pork and chicken can be healthy protein sources when consumed in moderation as part of a balanced diet. But chicken may have a slight edge for regular consumption due to its lower saturated fat and sodium levels.
The Bottom Line: Pork is Not Poultry
While raw pork can appear slightly lighter in color than beef or lamb, it is scientifically categorized as a red meat for the following reasons:
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Pork contains high levels of myoglobin like other red meats.
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It comes from livestock animals such as pigs, not poultry birds.
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Nutritionally, it is more similar to red meat than white meat.
Marketing campaigns may have contributed to the misconception of pork as a white meat. However, it simply does not fit the scientific criteria to be considered poultry.
The next time you see a pork recipe or menu item referring to pork as white meat, remember that it is scientifically incorrect. Pork is definitively a red meat – not a poultry product. With its high protein content and nutrients, it can be enjoyed in moderation as part of a healthy, well-balanced diet.
Pork in Cajun Culture
People already know that pork is a big part of Cajun food, but you don’t have to look too hard to find pork in dishes from almost every culture and region.
This is mainly due to the fact that pigs are easy to reer. When compared to other animals, pigs don’t need much space to live. They eat almost anything, but mostly kitchen scraps, grow up fast, have big litters, and make a lot of lean, protein-rich meat. The French colonists who were forced to leave their homes and settle in South Louisiana (the people who became known as Cajuns) needed pigs to stay alive.
As it turns out, many other cultures found pigs just as valuable for the same reasons, which may explain why pork is the most consumed meat worldwide.
Red Meat Vs. White Meat
So what actually is red meat and what makes it different from white meat?
In simple terms, red meat is usually red when it’s raw and gets darker as it cooks, while white meat is usually white when it’s raw and gets lighter as it cooks. Boom. Pork is a white meat. Case closed.
But, it’s important to remember that this is just a rule of thumb. In nutritional science, red meat is defined as any cut of meat that has more of the protein myoglobin than found in white meat. Because myoglobin is found in high concentrations in the meat of mammals, the USDA classifies any meat that comes from a mammal as red meat.
Even though some cuts of pork have less myoglobin than other red meats, it still has a lot more than chicken and turkey, which is why it has always been called red meat.
Pork vs. Chicken: Which is Healthier? – Dr.Berg
FAQ
Is pork considered meat or poultry?
Which meat is not poultry?
What type of animal is pork?
Is turkey pork or poultry?
What is considered poultry meat?
Poultry meat refers to the edible portion of any domesticated avian species, such as chicken, duck, turkey, geese, guinea fowl, and Japanese quail. Poultry meat has an important role in fulfilling the demand of high quality animal protein and food security. What all meats are considered poultry? Poultry is any domesticated bird used for food.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
What is the difference between pork & chicken?
Pork and chicken have very similar macronutrient compositions. However, pork is a little denser in nutrients containing 58% water, while chicken consists of 60% water. One average serving size of pork weighs 85g. Chicken’s serving size is much larger – 140g or one cup of diced chicken.
Is pork a white meat?
According to culinary tradition, the term white meat refers to meat with a pale color both before and after cooking. Thus, culinarily speaking, pork is classified as white meat. What’s more, a campaign launched by the National Pork Board — a program sponsored by the USDA’s agricultural marketing service — may have reinforced this position (4).