For many years, many people believed that pork was white meat because of the famous advertising slogan “the other white meat.” The campaign became so popular that many assumed it reflected the scientific classification of pork rather than a marketing message. In reality, pork is biologically classified as red meat.

Pork is considered red meat because it comes from a mammal and contains myoglobin, a protein that stores oxygen in muscle tissue. The amount of myoglobin is what scientists use to classify meat as red or white. Although some cuts of pork appear lighter in color than beef, appearance alone does not determine how meat is classified.

The confusion continued because lean cuts such as pork tenderloin and loin chops often look pale after cooking, making them resemble chicken or turkey. However, the advertising slogan focused on pork as a lean and versatile option, not on its scientific classification. The campaign successfully shaped public perception for many years.

Today, nutrition experts recommend focusing on the overall quality of your diet instead of labels alone. Choosing lean cuts of pork, eating moderate portions, and using healthy cooking methods like grilling, roasting, or baking can make pork part of a balanced diet. Understanding the difference between marketing messages and scientific facts helps people make informed and healthier food choices.