White meat includes poultry (chicken or turkey) and rabbit, with lamb and goat from the sheep family and veal from bovine animals.
Then there is red meat and game.

Finally, there is pink meat, which takes the best from red meat and white meat, i.e. pork

It gets its pink colour from the amount of myoglobin, which is found in a high concentration in red meat, but is lower in white meat. Pink meat is in the middle, and here lies an advantage: myoglobin is linked to iron, and the excessive amount of this element in red meat is not thought to be good for you. There is little of it in white meat, but this can lead to a nutritional deficiency. However, in pink meat, the level is just right!

The value and properties of pink meat have been covered by detailed research by professor Leonardo Nannicosta from the University of Bologna.

Pink meat is known as an excellent source of protein, which is the body’s building blocks. Think of children, who have to grow and to do so properly.

Think of athletes, who need to combat the physical stress caused by playing sport. These people need protein which, as we remember, is made of complex particles formed of amino acids. ink meat is also rich in important minerals such as magnesium, phosphorus, zinc and iron: these are essential elements for the right balance of our immune, nervous and muscular systems.

Pink meat is therefore considered a healthy, flavourful, nutritious food recommended by nutritionists.

Below you will find the talk on this subject by Dr Federica Bombarda, a biologist and nutritionist and an expert in human nutrition sciences, from the “Pink Lovers” meeting in Reggio Emilia (15 December 2018)