Why is Pork called "The other white meat"?!


Question: Why is Pork called "The other white meat"!?
I'm trying to avoid red meat, but sometimes I get confuse with pork and chicken!.!.!.!.Www@FoodAQ@Com


Answers:
Because people refer to Chicken as the leanest healthiest white meat - they forget that turkey has white mean as well as pork!.!.!.Www@FoodAQ@Com

In 1987, with the support of America’s pork producers, the National Pork Board launched the Pork, The Other White Meat campaign to help turn around a declining demand for pork!. Prior to this campaign, U!.S!. pork consumption had been on a long-term decline and poultry’s popularity was on the rise, as nutritional benefits and versatility became increasingly desirable to consumers!.

http://www!.theotherwhitemeat!.com/aspx/al!.!.!.


!.Www@FoodAQ@Com

Because it's white inside when it's cooked !.!.!.!. and extra-lean pork is very healthy for you!. In fact, 96/4 ground beef is also less fat than some chicken!. Chicken and turkey are not necessarily low in fat; check the labels!.!.!.!.!.!.Www@FoodAQ@Com

Because Chicken is the FIRST one and pork is the other one, LOL

Seems everyone eats chicken a lot, so their saying is "the other white meat" so people remember to eat it too!.Www@FoodAQ@Com

Pork is called the other white meat because of the pork industries' spin on the alleged bad health effects of red meat!. They are white meat only because they say they are!. Pure marketing B!.S!.Www@FoodAQ@Com

Lean pork when cooked is light!.
For example, pork loin is very lean and cooks up white!.Www@FoodAQ@Com

I think people eat so much chicken that they forget about pork, thus calling it the other white meat!.Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources