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The Science of Food

June 18, 2025

Is Pork a Red Meat? The Science Behind Meat Colour and Myoglobin

Is pork actually red meat? Discover the science of muscle fibers, myoglobin, and haem to find out why the classic “other white meat” marketing campaign got it wrong. Continue reading

chemistry, meat, pork, proteins, steak

biochemistry, chemistry, chicken, chicken breast, cooking, diet, fast twitch muscle, fitness, Food, food science, haem, health, muscle, myoglobin, nutrition, pork, red meat, slow twitch muscle, steak, white meat

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

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