pjpamchef
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Yes, pork is classified as a red meat along with beef, lamb, and veal. This is because it contains a high amount of myoglobin, a protein found in muscle tissues that gives red meat its color.
The debate surrounding pork being a red meat centers around its nutritional content and health effects. Some argue that pork is a lean protein source and can be part of a healthy diet, while others believe it is high in saturated fat and should be avoided.
Technically, no. White meat is typically defined as poultry and fish, which have lower levels of myoglobin and are lighter in color. However, some people use the term "white meat" to refer to leaner meats, in which case pork could be considered a white meat.
No, the type of pork does not affect its classification as red meat. This includes both domesticated and wild pigs, as well as different cuts of pork such as bacon or pork chops.
Pork should be cooked to an internal temperature of at least 145°F (63°C) to ensure that harmful bacteria are killed. Use a meat thermometer to check the temperature, and be sure to let the pork rest for 3 minutes before serving to allow the temperature to even out.