It notes that while this may cause some pork to appear pink, the meat is still safe to eat. It’s All Right to Wear a Little Pink: The USDA Updates Pork Cooking Temperatures: The Two-Way The recommended cooking temperature for pork has been decreased to 145 degrees Fahrenheit by the United States Department of Agriculture. Is it okay for pork chops to be somewhat pink? ![]() All you’ll have to memorize now are three numbers: 145 for whole meats, 160 for ground meats, and 165 for all poultry. We believe it will be much easier for customers to remember and result in safer food preparation with a single temperature for all whole cuts of beef and a uniform 3-minute stand time, says USDA Under Secretary Elisabeth Hagen in a news release. All poultry products, including chicken and turkey, should be cooked to a safe temperature of 165 degrees Fahrenheit. Ground meats such as beef, veal, lamb, and hog, which should be cooked to 160 degrees, are exempt from the adjustment, according to the USDA. “Pork is done when the internal temperature reaches 75.9 degrees Celsius (170 degrees Fahrenheit).” Are pork chops done when they reach 165 degrees? Is it true that pork should be cooked at 170 degrees?Ĭambridge University Press, New York, 2000: 540. The color may be due to the cooking method, added ingredients, or other things if raw pork is cooked to 145oF and then allowed to stand for 3 minutes, the statement stated, adding that the color may be due to the cooking method, added ingredients, or other circumstances.Ĭured pork, such as cured ham or pork chops, will remain pink after cooking, according to the agency. The FDA warned customers not to rely on color to determine if meat is safe, adding that the hue pink has long been associated with undercooking. Officials recommend using a meat thermometer to check temperatures in the thickest portion of the meat. The new cooking recommendations are in line with the agency’s criteria for cooked meat products made in federally regulated meat businesses, which use a 3-minute stand time to minimize germs. The USDA Food Safety and Inspection Service (FSIS) has decided that cooking pork to 145 degrees Fahrenheit with a 3-minute rest period is just as safe as cooking it to 160 degrees Fahrenheit with no rest time, according to the agency. “Cooking raw pork, steaks, roasts, and chops to 145F with a three-minute rest time will yield a product that is both microbiologically safe and of the highest quality,” according to the USDA. During that period, the temperature remains constant or rises, killing germs, according to the statement. The FDA previously suggested that beef, veal, and lamb be cooked to a safe temperature of 145 degrees Fahrenheit, but today’s notification adds the recommendation to wait 3 minutes after cooking before cutting or consuming those meats. “Now all you have to know are three numbers: 145 for whole meats, 160 for ground meats, and 165 for all poultry.” ![]() “We believe it will be much easier for consumers to remember and result in safer food preparation with a single temperature for all whole pieces of beef and a uniform 3-minute stand time,” said Elizabeth Hagen, the USDA’s under secretary for food safety. The recommended temperature for all raw poultry products is still 165 degrees Fahrenheit. The USDA noted that the regulation does not apply to ground meats, which should be kept at a safe temperature of 160 degrees Fahrenheit. Is it possible to eat pork chops that have been cooked to a temperature of 145 degrees?Īs a result of the statement, the suggested cooking temperature for all complete cuts of red meat (pork, steaks, roasts, and chops) is now 145F, with a 3-minute rest period afterward. Pre-cooked ham can be warmed to 140 degrees Fahrenheit or eaten cold, however fresh ham should be cooked to 145 degrees Fahrenheit.įollowing these pig cooking temperature standards will ensure a safe eating experience while also preserving the quality of your meat, resulting in a juicy, tender, and delicious dish. Tenderness is a term used to describe the doneness of various pig cuts, such as small cuts that are difficult to evaluate with a thermometer or huge cuts that cook slowly at low temperatures. ![]() ![]() Ground pork should always be cooked to a temperature of 160 degrees Fahrenheit. Pig chops, pork roasts, pork loin, and tenderloin should all be cooked to a temperature of 145 degrees Fahrenheit to provide optimal flavor. Use a digital cooking thermometer to accurately check for doneness. Fresh pork slices should be cooked to a safe internal temperature of 145 degrees Fahrenheit. Because today’s pork is so lean, it’s critical not to overcook it and to stick to the suggested pig cooking temperature. The final step in plating a perfectly juicy, tender cut of meat is determining the proper pig cooking temperature.
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