Pork is red meat, fish and poultry are white meat.

Pork is classified as red meat in the scientific and nutritional circles for two main reasons: First, pork contains more myoglobin than poultry and fish. Therefore, it is classified as red meat, although it does not have a bright red color, even though it becomes lighter in color when cooked. Secondly, since pigs are livestock, pork is classified as livestock along with beef and mutton, and all livestock are considered red meat.

White meat refers to chicken and fish, which are high in protein and low in cholesterol and saturated fatty acids; red meat refers to pork, beef, and mutton, which are high in cholesterol and saturated fatty acids and are prone to hyperlipidemia and atherosclerosis. Sclerosis and cardiovascular and cerebrovascular diseases occur.

There are two explanations for red meat:

The first explanation is: red meat generally refers to lean meat, because most of it is red.

The second explanation is: red meat is a nutritional term, which refers to meat that turns red before cooking, specifically pork, beef, mutton, venison, rabbit, etc. All mammal meat is red meat.