What meat is not red meat?

According to the United States Department of Agriculture (USDA), any meat from a mammal is classified as red meat. This means that meat from poultry and seafood is what meat is not red meat, based on this widely recognized standard.

Quick Summary

This article clarifies which meat is not red meat, explaining the role of myoglobin and contrasting white meat, poultry, and seafood with the red meat category. It also covers culinary and nutritional distinctions.

Key Points

• Myoglobin Content: The color of meat is determined by myoglobin, a protein that carries oxygen in muscles; red meat has a high concentration, while white meat has a low concentration.

• Not Red Meat = Poultry & Seafood: The primary categories of meat that are not red meat are poultry (chicken, turkey, duck) and seafood (fish, shellfish).

• Scientific vs. Culinary Classification: Authorities like the USDA scientifically classify all meat from mammals, including pork, as red meat, a definition that differs from older culinary traditions.

• Nutritional Value: Non-red meats are typically lower in saturated fat and calories, with seafood providing healthy omega-3 fatty acids, making them a lean protein choice.

• Health Considerations: A balanced diet includes a variety of protein sources; excessive consumption of red and processed meats has been linked to increased health risks.

• Dark Meat is Not Red Meat: Darker colored poultry meat, such as duck or chicken thighs, is still scientifically considered white meat, despite having higher myoglobin than breast meat.

Understanding the Red vs. Non-Red Meat Distinction

The classification of meat as 'red' or 'non-red' often causes confusion, especially with examples like pork or duck. The primary scientific factor is the concentration of myoglobin, a protein responsible for carrying oxygen within muscle tissue. Myoglobin contains iron, and its presence gives meat its red color. Muscles that are used for sustained activity, such as the legs of a cow or a wild duck, will have a higher myoglobin concentration and therefore appear darker. Conversely, muscles used for short bursts of energy, like the breast of a domestic chicken, contain less myoglobin and appear paler.

Beyond myoglobin, governmental and health organizations use broader categories. For instance, the USDA classifies all meat from mammals (livestock) as red meat, regardless of its color when cooked, putting pork firmly in the red meat category scientifically. They treat poultry and seafood as distinct categories that are not red meat. This scientific-based definition often clashes with traditional culinary definitions, where classification is based on the color after cooking.

The Main Categories of Non-Red Meat

Poultry

Poultry refers to domesticated birds raised for meat and eggs, and their meat is generally not considered red meat. Common examples include:

• Chicken: The most widely consumed poultry, with the lean breast being a classic example of white meat. The legs and thighs, however, contain more myoglobin and are often referred to as 'dark meat'.
• Turkey: Similar to chicken, turkey meat contains both white meat (breast) and dark meat (legs and thighs). The entire bird is still classified as poultry and is not red meat.
• Duck and Goose: These waterfowl have higher myoglobin content throughout their bodies because they use their chest muscles for sustained flight. As a result, their meat is darker than chicken or turkey. However, they are still scientifically classified as poultry and not red meat.
• Game Birds: Pheasant, quail, and guinea fowl are also not red meat, though their meat can be darker and richer in flavor than standard chicken.

Seafood

Seafood is another primary category of meat that is not red meat. This broad group includes a wide variety of aquatic animals, from fish to shellfish. Seafood is generally low in myoglobin, though some species, like tuna, have higher amounts due to active muscles for swimming, which gives them a red color when raw. Examples include:

• Fish: This includes both white fish (cod, haddock, tilapia) and oily fish (salmon, trout, mackerel). Despite some being 'pink' or 'red' in color, their myoglobin content is different, and they are not classified as red meat.
• Shellfish: Crustaceans like crab, lobster, and shrimp, and mollusks such as clams, oysters, and scallops, are all considered seafood and are not red meat.

Other White Meats

While technically a mammal, rabbit is often an exception and is culinarily and sometimes nutritionally considered a white meat. The flesh from young, milk-fed mammals like veal is also sometimes categorized with white meats, though it's technically a red meat by scientific classification.

Scientific vs. Culinary Definitions

The difference in how meat is classified can be a source of confusion. The scientific definition relies on an animal's biological classification, while the culinary definition often depends on the meat's cooked color and texture. For example, the famous marketing campaign, "Pork. The other white meat," took advantage of the culinary perception that lean pork cooks up pale like chicken. However, as a mammal, a pig is considered livestock by the USDA, and therefore, pork is scientifically a red meat. The myoglobin content of pork is higher than poultry but lower than beef, explaining its lighter appearance.

Non-Red Meat vs. Red Meat: A Quick Comparison

Feature	Red Meat (e.g., Beef, Lamb)	Non-Red Meat (e.g., Chicken, Cod)
Animal Source	Mammals (Livestock)	Poultry (birds), Seafood (fish, shellfish)
Myoglobin Content	High	Low
Color (Raw)	Deep red	Pale pink, white, or yellowish
Color (Cooked)	Dark brown, can be pink	White, flaky (fish)
Typical Fat Content	Can be higher in saturated fat	Typically lower in saturated fat
Heme Iron Content	High	Low
Health Considerations	Excessive intake linked to health risks	Generally considered a leaner alternative

The Nutritional Picture

Non-red meats are typically seen as a healthier alternative due to their lower saturated fat and calorie content compared to many red meat cuts. For instance, a boneless, skinless chicken breast is a very lean source of high-quality protein. Seafood is particularly praised for its high concentration of healthy omega-3 fatty acids, which are beneficial for heart health.

However, it's important to remember that not all non-red meats are low in fat. Fatty fish like salmon and tuna are rich in healthy fats, and dark meat poultry has a higher fat content than the breast. The healthiness of any meat largely depends on the specific cut and how it is prepared. For example, a deep-fried fish filet may be less healthy than a lean cut of grilled red meat.

Diversifying Your Protein Intake

Incorporating a variety of protein sources is key to a balanced diet. Here are some suggestions for a well-rounded meal plan:

• Rotate your proteins. Instead of relying on a single source, try to have chicken, fish, and vegetarian options throughout the week.
• Prioritize lean cuts. When choosing poultry, opt for skinless breast meat to reduce saturated fat. For fish, focus on species known for their low-fat content like cod or halibut.
• Explore new recipes. Experiment with different preparation methods like grilling, baking, or poaching to keep meals interesting and minimize added fats.
• Consider plant-based days. Opting for vegetarian meals or Meatless Mondays is a great way to reduce overall meat consumption and introduce more variety from sources like legumes and nuts.

Conclusion

When asking what meat is not red meat, the answer points primarily to poultry, seafood, and some types of game. The distinction hinges on scientific classification, particularly myoglobin content, which is typically higher in mammals (red meat) and lower in birds and fish (non-red meat). While culinary tradition has created ambiguity, especially around pork, understanding the scientific basis helps make more informed dietary choices. Incorporating a variety of non-red meat sources, along with lean red meat in moderation, can contribute to a healthy and balanced diet.

For more detailed information on dietary recommendations and the classification of meat, the American Institute for Cancer Research offers excellent resources on their website.

Frequently Asked Questions

Is pork considered a red meat or white meat?

Pork is scientifically classified as a red meat because it comes from a mammal, despite its lighter color when cooked. The 'other white meat' marketing campaign was based on a culinary, not scientific, definition.

Why is duck meat so dark if it is considered white meat?

Duck meat is darker than chicken or turkey breast because ducks are flying birds that use their chest muscles extensively. This results in higher myoglobin content in their muscle tissue, giving it a darker color.

Is fish white meat?

Fish is generally considered a white meat and is not classified as red meat. It is a separate category called seafood. Some species, like tuna, have red-colored flesh due to myoglobin, but they are not red meat.

Is rabbit red meat?

Rabbit is often referred to as a white meat in culinary contexts due to its pale color. While it is a mammal, and thus technically a red meat by the strict scientific definition, it shares many nutritional properties with poultry.

Is white meat healthier than red meat?

White meat is generally considered healthier because it is typically lower in saturated fat. However, the overall healthiness depends on the specific cut, preparation method, and moderation, as lean red meat can also be part of a healthy diet.

What is myoglobin and how does it relate to meat color?

Myoglobin is an iron-containing protein found in muscle tissue that stores oxygen. A higher concentration of myoglobin gives meat a darker, redder color, while lower levels result in paler, white meat.

Does processed meat count as red meat?

Processed meat can be made from either red or white meat. However, it's a separate health category. Most processed meats are made from red meat (like beef or pork), and excessive consumption is linked to health risks.