Suzie's Tips ... Delicious Food and Keeping it Safe

Is Pork a Red Meat? Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a "red" meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as "livestock" along with veal, lamb and beef. All livestock are considered "red meat." Thanks for taking the time to read my blog. Suzies Food Weblog Posted: Wednesday 30th March 2005, 1:17 AM

Back to the Food Blog and Eating Well