Yes, pork is classified as red meat.
Here's why:
The color of meat is primarily determined by the amount of myoglobin it contains. Myoglobin is a protein that stores oxygen in muscle cells. Meats with higher concentrations of myoglobin are generally considered red meats, while those with lower concentrations are considered white meats.
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Myoglobin Content: Pork contains more myoglobin than poultry (like chicken) or fish, thus categorizing it as red meat.
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USDA Classification: The United States Department of Agriculture (USDA) classifies pork as red meat.
While cooked pork may appear lighter in color than other red meats like beef, it still retains a higher myoglobin content compared to white meats, solidifying its red meat classification. Pork is considered "livestock" along with beef, veal, and lamb.
