7 replies to this topic

[Feck]

http://news.yahoo.co...dation_for_pork

Safe meat cooking temperatures makeover
The USDA issued a press release Tuesday that updates safe grilling temperatures -- and other types of meat prep -- to 145 degrees Fahrenheit. Thus far, consumers could only serve beef, veal and lamb at the medium rare temperature. Even so, there are some strings attached to this cooking method.
First and foremost, the use of a meat thermometer is a must. Second, once the meat reaches the desired internal temperature, it must rest for three minutes prior to carving and consumption. Third, this safe cooking temperature makeover only applies to whole cuts of meat, not ground meats, such as sausage.
"With a single temperature for all whole cuts of meat and uniform 3 minute stand time, we believe it will be much easier for consumers to remember," explains Under Secretary Elisabeth Hagen. She is referring to the idea that 145 degrees Fahrenheit now applies across the board to beef, veal, lamp and pork, while 160 degrees applies to ground meats and 165 degrees to all types of poultry.
It's different; but is it safe?
The USDA proclaims that pork cooked to only 145 degrees Fahrenheit is "microbiologically safe and at its best quality." The National Pork Board -- purveyor of "the other white meat" -- welcomes the change. The pink center that has thus far denoted a possibly undercooked piece of pork now alerts the consumer to a cut of meat that has been cooked to perfection and nevertheless retained its juiciness.
From a culinary point of view, the official permission to cook the meat to only a medium rare temperature opens up a new world of gastronomic possibilities.
"The new temperature recommendation reflects advances in both food safety and nutritional content for today's pork, which is much leaner than Grandma's, and even Mom's, pork," the Board opines.
By all accounts, the 15-degree difference in internal temperature truly does not make a difference when it comes to killing off microbes if the consumer also observes the three-minute resting period. USDA experts explain that in this time period the heat inside the meat remains the same or even briefly rises, which "destroys pathogens."
By the way, safe cooking temperatures for fish, game and exotic meats have not changed.

[Java Time]

20+ years too late...what my mother did to pork chops was a crime!!! not that she was actually worried about my health...she's just a bad cook

[Julius]

don't need no stinkin meat thermometer. . . to test, just poke it until it doesn't feel fleshy anymore!

[deadheadskier]

anyone ever have Pork tartar?

I have not, just curious

[shadeelady]

i've been eating pork cooked till 150 for many, many, many years now.

i've never had pork tartar, but i have tasted raw bacon before.

[Feck]

20+ years too late...what my mother did to pork chops was a crime!!! not that she was actually worried about my health...she's just a bad cook

all our beef was gray in the center; pork, fish + chicken were white
and you didn't really need teeth to eat the veggies.
((mom's home cookin))

[Depends]

all our beef was gray in the center; pork, fish + chicken were white
and you didn't really need teeth to eat the veggies.
((mom's home cookin))

My mom could burn water....

[Java Time]

all our beef was gray in the center; pork, fish + chicken were white
and you didn't really need teeth to eat the veggies.
((mom's home cookin))

I must admit my mom cooked a mean steak...nice red in the center...but I think it may have been on accident ((mom))