According to the U.S. Department of Agriculture, pork is classified as a red meat. Pork is considered to be a red meat because it contains more myoglobin, an oxygen-carrying protein, than chicken or fish.
Because of the public perception that poultry and fish are healthier to consume than red meat, the U.S. National Pork Board launched a very successful advertising campaign in 1987 labeling pork as "the other white meat." This slogan was retired in 2011, but the impression of pork as a white meat remains.
Additionally, due to consumer demand for healthier foods, pork breeds have been developed to produce leaner cuts of meat. As of 2014, a pork tenderloin contains an amount of fat comparable to a skinless chicken breast, making it a suitable meat alternative for those on a low-fat diet, according to the U.S. National Pork Board.