New pork temps
Printed From: Foods of the World Forum
Category: Food, Health and Wellness
Forum Name: Food Safety
Forum Discription: A place to discuss Safe preparation and handling practices, as well as food-borne illnesses.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1373
Printed Date: 28 March 2024 at 10:17
Topic: New pork temps
Posted By: got14u
Subject: New pork temps
Date Posted: 26 May 2011 at 12:01
The USDA came up with new pork temps....Here is a link for all of you
http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp - http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp
------------- Jerod
Life's hard, it's even harder when your stupid.
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Replies:
Posted By: TasunkaWitko
Date Posted: 26 May 2011 at 12:16
ehy, jerod - i saw this yesterday and all i could think of was how all those folks at the SMuF threw pork shoulders away over nothing.....
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Posted By: got14u
Date Posted: 28 May 2011 at 10:47
LOL....I hear ya, that was a big thing over there wasn't it
------------- Jerod
Life's hard, it's even harder when your stupid.
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Posted By: Rod Franklin
Date Posted: 28 May 2011 at 14:19
What's a SMuF?
------------- Hungry
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Posted By: DIYASUB
Date Posted: 13 June 2011 at 15:17
The change in cooking temperatures is long overdue. Modern methods of feeding hogs has pretty much ruled out trichnosis for decades now.
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Posted By: Hoser
Date Posted: 14 June 2011 at 02:12
Rod Franklin wrote:
What's a SMuF?
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It's a reference to smoking meat forums, or smurfville as some of us like to call it. A whole bunch of egos that you don't want to get involved with.
------------- Go ahead...play with your food!
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Posted By: TasunkaWitko
Date Posted: 20 April 2014 at 09:47
Link above is dead, but here's a new one:
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
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Posted By: HistoricFoodie
Date Posted: 20 April 2014 at 10:19
DIYASUB wrote:
The change in cooking temperatures is long overdue. Modern methods of feeding hogs has pretty much ruled out trichnosis for decades now. |
While that's true (trichinosis is, for all intents and purposes, not an issue with domestic port---at least not in the U.S.), there's more to the story.
Modern hogs are much lower in fat than more traditional varieties. Cooking them to the older recommended temperature therefore leads to overcooking. The meat gets dried out.
There are exceptions, however. The butt, for instance, is still on the fatty side. So, when making pulled pork, low and slow, you want to reach higher temps so as to render out the fat. There's no problem going to 180F, or even 190. In fact, I did that just yesterday, and the meat was moist and tender as it's supposed to be.
On the other hand, if you can purchase pork from heritage varieties (which is a growing trend, btw), then the older recommendations can still apply.
Heritage varieties do not qualify as "the other white meat." But they have much better flavor. Unfortunately, when you can find them, the cost is on the high side.
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Posted By: gonefishin
Date Posted: 27 April 2014 at 07:16
USDAWhat foodborne organisms are associated with pork? Pork must be adequately cooked to eliminate disease-causing parasites and bacteria that may be present. Humans may contract trichinosis (caused by the parasite, Trichinella spiralis) by eating undercooked pork. Much progress has been made in reducing trichinosis in grain-fed hogs and human cases have greatly declined since 1950. Today's pork can be safely enjoyed when cooked to an internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Some other foodborne micro-organisms that can be found in pork, as well as other meats and poultry, are Escherichia coli,Salmonella, Staphylococcus aureus, Yersinia enterocolitica and Listeria monocytogenes. People can become infected with these bacteria by consuming raw or undercooked pork, or from the cross-contamination of food contact surfaces, such as countertops, cutting boards, utensils. These bacteria are all destroyed by proper handling and thorough cooking. Chitterlings (made of large intestine of swine) can be contaminated with the bacteria Yersinia enterocolitica, which can cause a diarrheal illness called "yersiniosis." For more information, see our fact sheet: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/yersiniosis-and-chitterlings/ct_index - Yersiniosis and Chitterlings: Tips to Protect You and Those You Care for from Foodborne Illness .
Safe CookingFor safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F. Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. For approximate cooking times for use in meal planning, see the attached chart compiled from various resources. Times are based on pork at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of pork. Can Safely Cooked Pork Be Pink?
Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 145 °F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.
FRESH PORK: Safe Cooking Chart Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Fresh Pork: Safe Cooking Chart |
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Cut | Thickness or Weight | Cooking Time | Minimum Internal Temperature & Rest Time |
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ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered. |
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Loin Roast, Bone-in or Boneless | 2 to 5 pounds | 20 min. per pound | 145 °F and allow to rest for at least 3 minutes |
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Crown Roast | 10 pounds | 12 min. per pound |
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Leg, (Fresh Ham) Whole, Bone-in | 18 to 20 pounds | 15 min. per pound |
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Leg, (Fresh Ham) Half, Bone-in | 5 to 8 pounds | 22-25 min. per pound |
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Boston Butt | 3 to 6 pounds | 45 min. per pound |
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Tenderloin (Roast at 425-450 °F) | ½ to 1½ pounds | Total time: 20 to 27 min. |
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Ribs (Back, Country-style or Spareribs) | 2 to 4 pounds | 1½ to 2 hours (or until fork tender) |
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BROILING (4 inches from heat; turn once) or GRILLING (over direct, medium heat; turn once halfway through grilling) |
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Loin Chops, Bone-in or Boneless | ¾-inch or 1½ inches | Total time: 8-9 or 12-16 min. | 145 °F and allow to rest for at least 3 minutes |
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Loin Kabobs | 1-inch cubes | Total time: 10-15 min. |
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Tenderloin | ½ to 1½ pounds | Total time: 20 min. |
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Ribs (indirect heat), all types | 2 to 4 pounds | 1½ to 2 hours |
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Ground Pork Patties (direct heat) | ½ inch | Total time: 8-10 min. | 160 °F |
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IN SKILLET ON STOVE |
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Loin Chops or Cutlets | ¼-inch or ¾-inch | Total time: 3-4 or 7-8 min. | 145 °F and allow to rest for at least 3 minutes |
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Tenderloin Medallions | ¼ to ½-inch | Total time: 4 to 8 min. |
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Ground Pork Patties | ½ inch | Total time: 8 to 10 min. | 160 °F |
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BRAISING: Cover and simmer with a liquid. |
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Loin Chops, Bone-in or Boneless | ¼ to ¾-inch | Total time: 6-8 min. | 145 °F and allow to rest for at least 3 minutes |
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Loin Cubes and Tenderloin Medallions | ½ to 1 inch | Total time: 8-10 min. |
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Shoulder Butt, Boneless | 3 to 6 pounds | 2 to 2½ hours |
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Ribs, all types | 2 to 4 pounds | 1½ to 2 hours |
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STEWING: Cover pan; simmer, covered with liquid. |
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Loin or Shoulder Cubes | 1 inch | 45 to 60 min. or until tender | 145 °F and allow to rest for at least 3 minutes |
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NOTE: Approximate cooking times were compiled from various resources. |
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Note that the fresh pork temperature guidelines are not to proper cooking temperature. They don't specify the best temperature to cook a pork shoulder to, the temperature that they give are minimum temperatures for safe pork consumption.
Hooray Pork!
------------- Enjoy The Food!
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