For years, many people believed pork was white meat because of the slogan “Pork.

The Other White Meat.” Although the campaign was popular, pork has always been scientifically classified as red meat.

The slogan was created to promote pork as a lean alternative to beef, not to change its biological classification.

Scientists classify meat by its myoglobin content, a protein that stores oxygen in muscles.

Because pork comes from mammals and contains more myoglobin than poultry, it is considered red meat, even if some cuts look lighter in color.

Pork can still be part of a healthy diet. Lean cuts such as pork tenderloin and center-cut pork chops are rich in protein and nutrients, including vitamin B12, thiamine, selenium, zinc, and phosphorus.

Experts say “overall eating habits matter more than labels,” with portion sizes, cooking methods, and a balanced diet having the greatest impact on health.

Fresh pork is also different from processed meats like bacon and sausage, which are often higher in sodium and preservatives.

The confusion shows how powerful marketing can be, even when the science remains unchanged.