Color Confusion: Is Pork Red Meat?

Virtually all dietary studies categorize four-legged land animals such as pork, beef and lamb as "red meat" poultry and fish as "white meat"and yet, in culinary or cultural contexts, pork or veal is often considered a white meat and duck or goose may be classified as red.

See more on the "pork red meat" question:
Is pork considered a red meat?
Is pork red meat

COLOR CONFUSION: IS PORK RED MEAT?

Pork Meat Grown In The Laboratory

Lab-grown pork Will be available within five Years:

A new San Francisco-based startup, Memphis Meats, is planning on growing beef and pork in laboratory bioreactors, aiming to be the first company to bring lab-grown meat into the mainstream market, according to Gizmodo. Furthermore, the company says that its animal-free products will be available to high-end customers in the next three to four years and lab-grown pork will be available within five years.

As of now, lab-grown meat is expensive - the first stem cell burger cost $330,000 to create, but each year production costs are falling, and it's not completely unlikely that this form of meat will eventually be a novel alternative to the resource requirements of growing a cow, which include water, food, energy, time and space.

Of course, there are still many barriers to overcome. Memphis Meats is growing its animal tissue in bioreactors that require stem cells and nutrients. Lab-grown pork meat

Scientists from Eindhoven University in The Netherlands have for the first time grown pork meat in the laboratory by extracting cells from a live pig and growing them in a petri dish.

The scientists, led by Professor of Physiology Mark Post, extracted myoblast cells from a living pig and grew them in a solution of nutrients derived from the blood of animal fetuses (although they intend to replace the solution with a synthesized alternative in the future).

Professor Post said artificially cultured meat could mean the meat of one animal could be increased to a volume equivalent to the meat of a million animals, which would reduce animal suffering and be good for the environment. As long as the final product looks and tastes like meat, Post said he is convinced people will buy it.

At present the product is a sticky, soggy and unappetizing muscle mass, but the team is seeking ways to exercise and stretch the muscles to turn the product into meat of a more familiar consistency


Read more at: Pork meat grown in the laboratory

PORK MEAT GROWN IN THE LABORATORY

Kurobuta Pork Chop

Kurobuta Bone-In Pork Chops

6-12 Ounce Kurobuta pork chops

Sear & roast Kurobuta pork chops

• Season chops with salt and pepper or favorite herb.

• Preheat oven to 350°F.

• In a large skillet, heat 2 teaspoons of olive oil on medium-high. Sear 1 minute per side and then roast in the oven 6-10 minutes per side (depending on portion size) or to desired internal temperature.

Grill Kurobuta pork chops

• Lightly brush chops with olive oil and season with salt and pepper or favorite herb.

• Heat grill to medium-high.

• Grill 7-10 minutes per side (depending on portion size) or to desired internal temperature.

Kurobuta Pork Chop

Kurobuta Pork Chop

The most yammy kurobuta pork chop snake river kurobuta pork chop with polenta cake, wild mushrooms, and fried duck egg

So, Is Pork Bad for You

Pork is not bad for you:

Many people ask themselves: is pork bad for me? So, pork is one of the most consumed meats in the world (China is the largest producer of pigs that were first domesticated way back around 7500 B.C.)

If you choose pork from a safe place, and prepare it using traditional methods like acid marination, salt curing or lacto-fermentation, pork can be a healthy part of any real food diet.

Pork when properly prepared is not bad for you and the bible doesn't prohibit the eating of pork the old testament prohibits the eating of animals with a cloven hoof because they are unclean.

When pork is not prepared properly cooked thoroughly you can get tapeworms and trichinosis.

With modern cooking techniques there are few problems with pork.

And pork itself isn't salty it is when it is turned into bacon or ham that it is brined and salted.

Is Pork Bad for You

Pork Butt

Pork butt or Boston butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. 

Pork butt, despite its colorful name, does not come from anywhere near the butt or behind of the pig. In fact, quite the opposite. Pork butt is a cut of meat from the shoulder of the pig. Seriously.

Pork but or Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States.

In the United Kingdom, this pork butt i.e. Boston butt is known as pork shoulder on the bone, since regular pork shoulder normally has the bone removed and then rolled and tied back into a joint.

PORK BUTT

What is Kurobuta Pork

Kurobuta pork is a brand of heritage pork hails from Japan. Heritage breeds are specially raised and heralded for their intensely flavorful meat and fat. Kurobuta pork chops are reddish-pink chops, extremely juicy, tender texture and intense pork-y flavor.

Similar to the Berkshire pigs, that are a rare breed of pig originating from the English county of Berkshire, the Kurobuta pig is bred in Kagoshima Prefecture, Japan, under the trademarked name Kagoshima Kurobuta. Kurobuta pork, prized for juiciness, flavour and tenderness, is pink-hued and heavily marbled. Its high fat content makes it suitable for long cooking and high-temperature cooking.

KUROBUTA PORK

Pork Meatloaf

Variety of pork meatloaf recipes 

Pork meatloaf recipe by About.com

Pork Meatloaf

Pork Meatloaf Recipes- allrecipes 

Pork Meatloaf

Is Pork Healthy

Is pork healthy, or in other words, should I eat pork? According to the Time, 3/5 experts say yes—but with a lot of caveats.

"...Nutrition, it turns out, is the easy part. A lean cut like pork tenderloin or center cut pork chop is a good choice for your health, says Kate Patton, registered dietitian with Cleveland Clinic’s Heart and Vascular Institute. “Pork tenderloin is actually as lean as chicken breast,” she says. It’s also an excellent choice for protein, says Kristi King, senior clinical dietitian at Texas Children’s Hospital..."
"...But there’s more to our food than just its nutritional value, says David Katz, MD, director of the Yale University Prevention Research Center. “Pigs are smarter than the family dog,” he says, adding that they endure a great deal of abuse when raised for food on factory farms. “I am not sure how much sense it makes for one kind of fellow mammal to be adopted into our families, and another, slightly smarter one to be on our dinner plates,” he says...."
"...You can eat pork, says Urvashi Rangan, director of consumer safety and sustainability at Consumer Reports. But be aware that the investigation found some antibiotic-resistant strains of bacteria on the pork it studied. “These bacteria were resistant to antibiotics, which lessens the effectiveness of these drugs for all of us,” says Rangan. “Conventional pork can be fed antibiotics and other drugs daily, live indoors in unhygienic, confined conditions, and often have their tails docked,” Rangan says..."

So what’s the bottom line on swine?

"...Barry Estabrook was so fascinated by pork and pigs that he wrote a book about them: the just-released Pig Tales: An Omnivore’s Quest for Sustainable Meat. “The conclusion I arrived at after researching...that pork is either the worst meat you can eat from pretty much any perspective—environmental, animal rights, gastronomic—or the very best..."  

Source for "Is Pork Healthy"

IS PORK HEALTHY

Healthy Pork Recipes

Healthy pork recipes may considered as pork recipes under 250 calories: lean pork is a low-calorie, nutrient-rich dinnertime solution. 

From grilling and roasting to slow-cooking or sautéing, healthy pork recipes are perfect for any occasion. Lean pork is a low-calorie, nutrient-rich dinnertime solution. From grilling and roasting to slow-cooking or sautéing, these pork recipes are perfect for any occasion.
Delicious and healthy ways to prepare pork chops.

Pork chops are a versatile, healthy recipes and budget-friendly option for dinner. Pork chop recipes pair pork loin chops or boneless pork chops with flavorful sauces and fiber-rich vegetables to round out your meal. 

Whether they’re grilled, baked or sautéed, healthy pork chops are a healthy addition to your dinner routine. As we said, pork is lean, rich in protein, and packed with more savory flavor than your typical chicken breast. Enjoy healthy and delicious pork recipes. 

HEALTHY PORK RECIPES

Pickled Pork

Recipe: Pickled Pork

Whether it is cooked in the crockpot or in a big saucepan in the kitchen, there is no better kiwiana meat treat than pickled pork. If you do choose the slow cooked version, cook longer with golden syrup and bay leaves.

To make Pickled Pork, you will need:

    1 kg Pickled Pork
    8 whole Cloves
    1 Onion, cut in half
    2 x 6cm Cinnamon Sticks
    1/2 cup Cider Vinegar
    2 tablespoons Brown Sugar
    2 tablespoons Currants or Raisins
    1 tablespoon freshly grated Ginger
    Star Anise if desired
    Water to cover

How to make Pickled Pork:

Stud the pork with the cloves.

Place in a deep saucepan with a lid.

Add all remaining ingredients and water until pork just covered.

Bring to the boil, cover tightly with lid and simmer gently – allow 1 hour per kilogram. Turn pork after half an hour.

Drain and allow to cool before slicing to serve.

Serving Pickled Pork:


You can cook it the day ahead and serve cold or on the day and serve hot; no bones so easy to carve, so easy and truly delicious. Serve with a variety of salads or serve with thickly sliced white bread and fruit chutneys.

An easy sauce idea is to boil up some of the fruit chutney with water to thin and pour over the slices of the pickled pork on the serving dish.

PICKLED PORK

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Cooking With Pork

The basics of cooking with pork including how to shop, store and cook a delicious pork-based meal

Cooking with pork: pork earned the nickname as the "other white meat" because producers learned to create pork products that are as low in fat as some cuts of chicken. Lean cuts of pork are a good source of protein and essential nutrients. Just as you would do with beef, the key is to go lean and pay attention to portion sizes. According to the U.S. Department of Agriculture MyPlate Guidelines, for daily protein intake, most adults should eat about 5 to 6.5 ounces of protein each day. The serving size of protein for an adult should average about 3.5 ounces, which is about the size of a deck of cards. The bottom line is to keep it lean, and eat small portions. Select fruit sauces as toppings and vegetable dishes for sides.

Roasts are great for big groups and a slow cooker, but if you are feeding a family of 3-4 people, the tenderloin or chops might be a better option.”

At the Market
Cuts from the loin of the pig will be the leanest. Selecting the right cut depends on what you plan to prepare. Roasts are great for big groups and a slow cooker, but if you are feeding a family of 3-4 people, the tenderloin or chops might be a better option.

Leaner cuts of pork include:
* Tenderloins
* Country Ribs and Back Ribs
* Butterfly Chops
* Center Rib Roasts
* Boneless Sirloin Roasts

Cooking With Pork

Read more: cooking with pork

Cuts Of Pork

Cuts Of pork, pigs being the source of many delicious cuts, including bacon. Since the animals are now bred to be lean, the meat is higher in protein and about 30 percent lower in calories, saturated fat, and cholesterol than the pork produced in the past.

Pork chops: The richest and meatiest chops are cut from the center of the loin: The two most common types are loin chops, which look like miniature T-bone steaks and have a bit of the tenderloin attached, and rib chops, without the tenderloin. Best for grilling, broiling, and pan-frying.

Pork Loin: Large cuts from the back of the pig, without bones. Pork loin has a dense texture and a robust flavor, with a large cap of fat from the back. Best for roasting.

Pork Tenderloin: Lean, very tender cut from the end of the loin. This cut is pale pink and has a fine grain. Long, narrow, and tapering at one end, it is much smaller than a pork loin roast. Best for pan-frying, roasting, and grilling.

CUTS OF PORK

Kurobuta Pork

Kurobuta pork is brand of heritage pork hails from Japan. 

Heritage breeds are specially raised and heralded for their intensely flavorful meat and fat. 

Kurobuta or “black hog” pork comes from the famed Berkshire pig. Berkshire and kurobuta are the same thing. 

Conventional farm-raised pigs tend to lack the incredibly tasty fat that heritage breeds have maintained, and which keeps their meat juicy, tender and... expensive.

Kurobuta pork chops are finely marbled, exceptionally juicy and packed with flavor. Unlike non-heritage breeds, kurobuta pork is a striking crimson color which chefs and food scientists acknowledge is a true indicator of high quality pork. 

These are hand cut and trimmed with the bone exposed for a stunning plate appearance. Serve these KUROBUTA PORK chops simply grilled or prepared with a classic stuffing.

Kurobuta Pork

Is pork considered a red meat?

Q: "why is pork considered a red meat?

A: Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat.

 Pork is classified a "red" meat because it contains more myoglobin than chicken or fish.

 When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as "livestock" along with veal, lamb and beef.

 Is pork red meat: All livestock are considered "red meat."

Is pork considered a red meat

Pork Sausage

Pork sausage is ground pork that has been seasoned. Spicy, sweet or mild, appetizer or entrée pork sausage or fresh country pork Sausage with pepper and sage, etc. Pork sausage is made from ground pork and sausages come in a variety of sizes.

All pork sausage are already seasoned. Flavors range from sweet to savory and spicy. 

You may buy pork sausage out of the casing and use it as an alternative to ground beef in sauces or stews or as a pizza topping. Pork sausage is best for pan-frying and grilling.

Pork Sausage

Pork Sausage

Undercooked pork

Undercooked pork: is Under-cooked Pork Really Bad for You?

According to the Centers for Disease Control and Prevention, only five Americans were diagnosed with the disease in 2004, and most of them probably got it from eating wild game. (Between 1997 and 2001 only 8 resulted from eating domestic commercial pork).

In the past, pigs were infected with trichina (Trichinella spiralis is a nematode parasite, occurring in rodents, pigs, horses, bears, and humans, and is responsible for the disease trichinosis. It is sometimes referred to as the "pork worm" due to it being found commonly in undercooked pork products) from eating raw meat scraps. 

Today, most eat grain-based pellet food, similar to dog chow. Organically raised pigs munch grass. It’s illegal to feed raw meat to pigs raised commercially. Hence, trichinosis has been virtually eliminated.

Pork can contain the same disease-causing bacteria as any other meats—salmonella, E. coli, and other nasties. As for how much to cook your pork, go by temperature, not color. The USDA recommends that pork be cooked to an internal temperature of at least 160 degrees, though chefs like Jonathan Zearfoss, culinary arts professor at the Culinary Institute of America, advocate for less. “From a purely aesthetic standpoint, I think 145 is well past the desirable temperature,” he says. This will usually be enough to kill off E. coli and salmonella. But be warned: Since today’s pork is very lean, cooking it at a higher heat can dry it out.

undercooked pork

The National Pork Producers Council- NPPC

The National Pork Producers Council conducts public-policy outreach on behalf of its 43 affiliated state associations, enhancing opportunities for the success of U.S. pork producers and other industry stakeholders by establishing the U.S. pork industry as a consistent and responsible supplier of high-quality pork to the domestic and world markets
NPPC’s mission is to fight for reasonable legislation and regulations, develop revenue and market opportunities and protect the livelihoods of America’s 67,000 pork producers- http://www.nppc.org/

The National Pork Producers Council

 

Is pork bad for you

In the world of natural, real food lovers, pork is a contentious subject! On one side, you’ve got people zealously arguing against pork because it’s not kosher or halal, and surely God had a reason for withholding it from His people. They cite a few studies that demonstrate that eating pork causes adverse reactions in the body, and the arguments aren’t without merit. On the other hand, you’ve got traditional cultures like the long-lived Okinawans for whom pork is a dietary mainstay — providing meat and cooking fat. And, of course, there’s the weight of the European agricultural heritage, where every home and small farm had a pig because pigs could do miracles — turn waste into fertilizer for gardens and food for us.

So, where was the truth? Is pork bad for you? Is it really unhealthy? Or is it a good, traditional food that’s an integral part of every self-sustaining homestead... continue reading: Is Pork Bad For You 

Is pork bad for you or should you eat pork? 3 out of 5 experts say yes—but with a lot of caveats...  Should I Eat Pork- Time

 

Is pork red meat

Pork is considered a red meat.

White meat or light meat refers to the lighter-colored meat of poultry as contrasted with dark meat. In a more general sense, white meat may also refer to any lighter-colored meat, as contrasted with red meats like beef and some types of game.

Given nutritional concerns, meat producers are eager to have their products considered white meat, and the United States National Pork Board has positioned their product as "Pork. The Other White Meat", alongside poultry and fish; however, meats which are red when raw and turn white on cooking, like pork, are categorized by the United States Department of Agriculture as red meats if the myoglobin level reaches above 65%

This categorization is controversial as some types of fish, such as tuna, are red when raw and turn white when cooked; similarly, certain types of poultry that are sometimes grouped as "white meat" are actually "red" when raw, such as duck and goose. In contrast, the USDA considers all meat from mammals to be "red meat."

In Israel, where Jewish dietary laws are popularly practiced, forbidding the consumption of pork, "white meat" is the accepted euphemism for pork.

However, Commonly, especially in gastronomy, red meat is red when raw and not pale in color when cooked, in contrast to white meat, which is pale in color before and after cooking. This definition only refers to flesh from mammals or fowl.

In nutritional science red meat is defined as any meat that has more myoglobin than a white meat, white meat being defined as non dark meat from chicken (excluding leg or thigh), or fish. Some meats, pork for example, are red meats using the nutritional definition and white meats using the common definition.

In the mid 80's, when health-conscience consumers decided that red meat was unhealthy, the pork industry lost sales dramatically. In an effort to regain lost ground, the Pork Council started a catchy and attractive campaign ("The other white meat") in 1987.  The campaign worked and the demand for pork quickly rose. 

In fact, today's pork prices rise at a rate faster than the cost of living inflation.  During the shift of perception, though, people began to refer to it as a white meat rather than a red meat (9 out of 10 people recognize the slogan).

  

Is pork red meat