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Unread 10-22-2011, 10:41 AM   #1
jalon
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Default New pork safe temperature?

Food Network Magazine (Oct. 2011) has a note on page 38, and it states:

"Good news for pork eaters: the USDA is lowering the recommended safe-cooking temperature for whole cuts of pork from 160 F to 145 F and adding a three-minute rest time, meaning pork chops can safely be served on the pink side. It may still be pink, but it is safe to eat, the USDA says."

Whatcha all think? I think 145 F might still be a little low, but I think I might be ok with 150-155 F. I like my food juicy, anything that isn't cooked to death and is still safe is a good thing.

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Unread 10-22-2011, 10:45 AM   #2
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I've been cooking mine to 145 to 150 for years! It makes tasty juicy pork!
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Unread 10-22-2011, 10:45 AM   #3
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That's just for restaurants...145 has always been perfection with the swine.
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Unread 10-22-2011, 11:23 AM   #4
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Quote:
Originally Posted by GreenDrake View Post
That's just for restaurants...145 has always been perfection with the swine.
restaurants have had 140F temps for years. this is for everyone else
http://www.pork.org/News/1208/NewUSD...mperature.aspx
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Unread 10-22-2011, 01:26 PM   #5
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Yeah, they finally realized what many of us already figured out....pork chops at 160-165 suck. They're tough and dry. Pulled off the heat at 140 and served at 145....pink, juicy, flavorful.....GOOD EATS!

I was always worried too, though. When I saw the UDSA notice this spring I was a bit relieved to be honest. I've always been paranoid. I think Mom did that to me.
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Unread 10-22-2011, 01:43 PM   #6
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I pull my loins off between the 140-145* mark & let it rest a few before carving.

Yummy!!!
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Unread 10-22-2011, 02:12 PM   #7
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Quote:
Originally Posted by Wampus View Post
Yeah, they finally realized what many of us already figured out....pork chops at 160-165 suck. They're tough and dry. Pulled off the heat at 140 and served at 145....pink, juicy, flavorful.....GOOD EATS!

I was always worried too, though. When I saw the UDSA notice this spring I was a bit relieved to be honest. I've always been paranoid. I think Mom did that to me.
You and me both brother. It has taken me a little bit to get past the pink on pork but once I got my head around the "it is not the color but the temperature" I now go completely by that. That really goes for everything I make now. Out of all the gadgets I have the one I like the most is my Haldron Collider White Thermapen.

My Mom on the other hand would still not eat a pink protein. Doesn't matter what it is, it has to be well done.
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Unread 10-22-2011, 02:17 PM   #8
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Pulled at 145. I'm still here -- didn't even get sick.



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Unread 10-22-2011, 02:20 PM   #9
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From my research, the 160 mark that they used to recommend was needed a century ago, when most pigs were raised and slaughtered on small family-owned farms with no inspections or regulations and questionable sanitary practices. Pork has been safe to eat at about 140 for many years, the USDA is just FINALLY catching up.
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Unread 10-22-2011, 02:35 PM   #10
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I did a loin last week and pulled it at 135° and rested it for 30 minutes and it was fantastic.
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Unread 10-22-2011, 02:35 PM   #11
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ive been cooking loins at 145 for years now. its about time the usda finally caught up
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Unread 10-22-2011, 03:26 PM   #12
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Because all modern store bought pork is frozen at some point and freezing kills trichinosis bugs. (nematodes)
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Unread 10-22-2011, 03:54 PM   #13
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Pork...The other pink meat.
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Unread 10-22-2011, 03:58 PM   #14
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When I eat pork I want it done none of that pink chite for me.
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Unread 10-22-2011, 05:13 PM   #15
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Quote:
Originally Posted by RevZiLLa View Post
Because all modern store bought pork is frozen at some point and freezing kills trichinosis bugs. (nematodes)
Trichinosis is the reason behind the higher cooking temp you are correct. A nasty little creature that lives in the muscles of the infected animal. The source of the trichinosis that infects the animals comes from contaminated soil. There really is no way to treat infected soil as the nematode can live for years witout a host.

What the USDA realized finally is that comercial pork has never set foot on dirt. It's concrete and steel from conception to slaughter unless your buying hogs from a local farmer. Commercial pork does not have the opportunity to become infected, this was an issue for the 1960's, not today.

Spent the majority of my wroking career managing corporate hog farms.
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