2. It Contains High Myoglobin
Myoglobin is an oxygen-storing protein in muscle tissue.
More myoglobin = darker raw meat = red meat
Pork has 2–3x more myoglobin than chicken, placing it firmly in the red meat category—even if it looks pale when cooked.
Fun fact: Even veal (from young calves) is red meat—despite its light color—because it comes from a mammal with significant myoglobin.
So Why Does Pork Look Like White Meat?
Great question! The confusion comes from culinary tradition vs. science.
Culinary Classification (Appearance-Based):
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