Pork is the meat cut from pigs.
Perhaps you have wondered if pork was red or white meat, or maybe you never knew what red or white meat was. Well, in this post, we will be discussing what red meat is and why pork is red meat.
Pork is red meat by classification. Red meat is red in color in their uncooked form and makes a dark color after cooking. Red meat is the meat of animals that have more myoglobin in their muscles.
Myoglobin is a type of protein in meat that contains the oxygen in muscles. This further determines the redness of the meat cut.
All red meat generally have the red coloration from the presence of active myoglobin in the meat muscles. These myoglobins then turn dark due to the cooking process. All mammals have myoglobin in their muscles. They vary in quantity from one animal to another.
The meat of young goats, rabbits, fish, lamb, and some poultry are known as white meat. They are referred to as white meat because they have lesser myoglobin in their muscles and appear whitish in color against the red-looking beef or pork.
Nutritional benefits of red meat
Red meat is rich sources of iron, zinc, and folate. They are typically rich sources of thiamine, protein, riboflavin, thiamine, B12, and B6.
Series of studies recently have revealed the high risk of health complications caused by the consumption of red meat and saturated fatty acids in them.
The loin regions of pigs are better options for meat. Regions of the loin include Boneless Whole Loin (Butterfly Chop), Loin Roast, Tenderloin, Sirloin Roast.
The fear of many people regarding the high saturated fat content in red meat and how it leads to varying health complications like heart diseases and sometimes colon and prostate cancer has led to an increased awareness against its excessive consumption.
However, this wouldn’t end the world’s consumption of such red meat, but portioning them is increasingly advised. Everything ought to be eaten in moderation.
Many dietitians recommend people take more of white meat for better health reasons. However, white meat, on the other hand, has more unsaturated fatty acids in its composition. White meat such as fish has omega 3 and omega 6 fatty acids which raise the blood HDL (good cholesterol) level.
How much meat is consumed globally?
Between 2009 and 2010 alone global meat consumption per capita increased from 41.3 to 41.9 kilograms.
Pork is consumed far more than beef and poultries globally.
Based on a recent statistic, about 40.4 percent of pork is consumed globally. Followed by 32.4 percent consumption of beef, 21.8 percent for chicken, and a 5.3 percent consumption in mutton.
Pork farming is rapidly increasing and making a great market around the world.
Moderation and variety are important in our everyday diet. You can be sure to eat red meat since it has its own nutritional benefits but in moderation.
Since white meat is seen to be having less fat content and linked to fewer health complications, they are mostly recommended to be eaten more often. You also can be safe to always alternate them.
Pork is a red meat because of the abundant oxygen-carrying myoglobin present in the muscle. Myoglobin is responsible for its red color
Pork meat and other red meat are categorically high in iron, zinc, and proteins than white meat.
Chicken breast, fish, mutton are practically the healthier white meat option than red meat due to the presence of the unsaturated fatty acids in them.
Chicken skins have a high amount of saturated fat. Hence, they are recommended to be removed before consumption.
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