Advertising touts pork as "the other white meat" because its color goes from pink to a light opaque color when cooked. But according to the USDA, pork is a red meat. Oxygen is delivered to muscle within swine by red blood cells, and this oxygen is held within the muscle by a protein called myoglobin. The amount of myoglobin present in an animal's muscle is what determines whether its meat is classified as red or white. Pork has more myglobin than poultry, but less than beef.
Myoglobin and Meat Color
A variety of factors affect to what degree meat changes color when cooked. Caramelization, or the browning of natural sugars present in the meat, impacts the surface color. When high heat denatures myoglobin during the cooking process, meat with little myoglobin, such as pork, changes from pink to tan or white.
How to Tell If a Pork Roast is Done
How to Make a Juicy Pork Tenderloin
How to Make Asado Chinese Style
Can I Eat Pork That Smells Bad if I ...
What Does Spoiled Meat Smell Like When ...
How to Cook 1/4-Inch Thick Pork Chops
What Does It Mean to Score Roast Pork?
How to Cook Beef Topside in a Slow ...
How to Know When Pork Roast Goes Bad
How Long to Cook Steak at 150 Degrees ...
How to Cook Pork Loin
How to Cook Venison Steaks With Onions
How to Cook Freezer-Burnt Pork Chops
How to Sear Ribs
How Long Can You Cook Beef Ribs at 300 ...
Good Marinade for a Chicken & Steak ...
Do You Need to Boil Sausage Before ...
How to Whiten Jeans
How to Soak Deer Meat in Baking Soda
How to Cook Venison Backstrap Steaks on ...
Born in New York City, Tremaine Jackson has been in theater, dance and music since age 12, when he appeared in Liz Swados' "Swing" at the Brooklyn Academy of Music. He is also an award winning children's recording artist. He writes fiction and poetry in his spare time.