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Pork producers received long-awaited news today when the Food Safety & Inspection Service (FSIS) issued a new guideline that pork can be consumed safely when cooked to an internal temperature of 145 degrees F, followed by a three-minute rest time.
The guideline is 15 degrees F lower than previously recommended and mirrors cooking guidelines for other meats. It means that consumers can cook pork to medium-rare and enjoy juicier and more tender pork, which likely will be supportive to demand.
The FSIS recommendation applies only to pork whole-muscle cuts such as chops, loins and roasts; ground pork, like all ground meats, should be cooked to 160 degrees F and checked for doneness using a digital meat thermometer, according to the announcement issued by the Pork Board.
The recommendation evolved from checkoff-funded research that began in 2007 that determined how various cooking temperatures affected consumer eating preferences and that found that pork cooked to 145 degrees F is safe, the announcement explained.
The recommendation reflects advances in pork nutrition and safety in recent years, the announcement said, noting that, on average, most common cuts of pork are now 16% leaner than 20 years ago and have 27% less saturated fat.
The guideline is 15 degrees F lower than previously recommended and mirrors cooking guidelines for other meats. It means that consumers can cook pork to medium-rare and enjoy juicier and more tender pork, which likely will be supportive to demand.
The FSIS recommendation applies only to pork whole-muscle cuts such as chops, loins and roasts; ground pork, like all ground meats, should be cooked to 160 degrees F and checked for doneness using a digital meat thermometer, according to the announcement issued by the Pork Board.
The recommendation evolved from checkoff-funded research that began in 2007 that determined how various cooking temperatures affected consumer eating preferences and that found that pork cooked to 145 degrees F is safe, the announcement explained.
The recommendation reflects advances in pork nutrition and safety in recent years, the announcement said, noting that, on average, most common cuts of pork are now 16% leaner than 20 years ago and have 27% less saturated fat.
http://www.feedstuffs.com/ME2/dirmod.asp?sid=F4D1A9DFCD974EAD8CD5205E15C1CB42&nm=Breaking+News&type=news&mod=News&mid=A3D60400B4204079A76C4B1B129CB433&tier=3&nid=574EF9FF4D114109B306144A5CB0CC00
