Killing Horses for Humans to Eat!

[DeepFriedBacon]

'Gator jerky is my favorite. Gotta buy a lb or 2 whenever the outdoor show rolls through.

 

[DeepFriedBacon]

2 years ago they LOWERED the minimum safe temperature of pork to 145 F putting it on the same number as beef...

This number is for whole cuts only, ground anything requires a minimum safe temp of 160F, and that's just because it's ground and more susceptible to contamination during the grinding and packaging process

 

[chickened]

2 years ago they LOWERED the minimum safe temperature of pork to 145 F putting it on the same number as beef...

This number is for whole cuts only, ground anything requires a minimum safe temp of 160F, and that's just because it's ground and more susceptible to contamination during the grinding and packaging process

They lowered to simplify the consumers ability to remember to cook it properly and in fact added a 3 minute standing time where they said the meat will continue to rise to the 160 and 165 for pork. They did this mainly for e.coli and salmonella.

There is research being done with heat resistent bacteria that may raise the minimum cooking temperatures. Slow cooking up to a safe level can create heat resistent bacteria.

 

[DeepFriedBacon]

You physics are wrong, sorrry.

145F will not raise to 160 or 165F with a 15 min "rest" let alone a 3 min rest.

Doesn't matter how long you rest it, the temperature will not raise that high.
You'll get maybe a 5 degree raise, and that's if you immediatly wrap in foil for the rest. Otherwise, at best it remains a constant temp for a few minutes, then begins to cool.

Ask yourself if your last statement even makes an ounce of sense...in order to make consumers remember to cook it correctly, they lowered the already well known temperature..., which in order to kill it, use a higher temperatureso by lowering it, we remember to cook it better...yeah, don't think so.

 

[chickened]

You physics are wrong, sorrry.

145F will not raise to 160 or 165F with a 15 min "rest" let alone a 3 min rest.

Doesn't matter how long you rest it, the temperature will not raise that high.
You'll get maybe a 5 degree raise, and that's if you immediatly wrap in foil for the rest. Otherwise, at best it remains a constant temp for a few minutes, then begins to cool.

Ask yourself if your last statement even makes an ounce of sense...in order to make consumers remember to cook it correctly, they lowered the already well known temperature..., which in order to kill it, use a higher temperatureso by lowering it, we remember to cook it better...yeah, don't think so.

WASHINGTON, May 24, 2011 - The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.

"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 and result in safer food preparation," said Under Secretary Elisabeth Hagen. "Now there will only be 3 numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry."

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. The safe temperature for cuts of beef, veal, and lamb remains unchanged at 145 °F, but the department is adding a three-minute rest time as part of its cooking recommendations. Cooking raw pork, steaks, roasts, and chops to 145 °F with the addition of a three-minute rest time will result in a product that is both microbiologically safe and at its best quality.

Why the Rest Time is Important

A "rest time" is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens. USDA’s Food Safety and Inspection Service (FSIS) has determined that it is just as safe to cook cuts of pork to 145 °F with a three minute rest time as it is to cook them to 160 °F, the previously recommended temperature, with no rest time. The new cooking suggestions reflect the same standards that the agency uses for cooked meat products produced in federally inspected meat establishments, which rely on the rest time of three minutes to achieve safe pathogen reduction.

Appearance of Cooked Pork

The new cooking recommendations clarify long-held perceptions about cooking pork. Historically, consumers have viewed the color pink in pork to be a sign of undercooked meat. If raw pork is cooked to 145 °F and allowed to rest for three minutes, it may still be pink but is safe to eat. The pink color can be due to the cooking method, added ingredients, or other factors. As always, cured pork (e.g., cured ham and cured pork chops) will remain pink after cooking.

Appearance in meat is not a reliable indicator of safety or risk. Only by using a food thermometer can consumers determine if meat has reached a sufficient temperature to destroy pathogens of public health concern. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

 

[DeepFriedBacon]

Chicago chefs welcomed the change.

"I'm ecstatic," said Blackbird's Paul Kahan. "I do a lot of work with The American Pork Council, and I know this is something they've been working on for a long time. Frankly, I never cook pork to 160 degrees, that's just hammering it. If you cook it to 138 and let it coast to 145, that's pretty close to where you need to be."

Andrew Zimmerman of Sepia agreed.


Professional chefs acknowledge the rest, however, even I can tell you from actually cooking meat and checking with a thermometer, that 3 minnutes will NOT raise the temp to 160, in fact it takes longer than 3 minutes for ANY meat to gain 15 degree's in a 450 F freakin oven, let alone sitting on your counter. Chicken, pieces Barbecued at 225-250°F Roasted at 350°F 0 minutes 0 minutes 0°F 0°F Chicken, butterflied or whole Barbecued at 225-250°F Roasted at 350°F 0 minutes 5 minutes 0°F 0-5°F Turkey, whole Barbecued at 225-250°F Roasted at 350°F 20 minutes 20 minutes 0-5°F 5-10°F Pork spareribs, loin back ribs Barbecued at 225-250°F 0 minutes 0°F

Pork butt Barbecued at 225-250°F Finished in a 300°F oven 30 minutes 30 minutes 0-5°F 5-10°F Brisket Barbecued at 225-250°F Finished in a 300°F oven 30 minutes 30 minutes 0-5°F 5-10°F Rib roast (prime rib) Roasted at 325-350°F 15 minutes 10-15°F

Steaks, thin chops** Grilled over high heat 5 minutes 5°F

Thick chops, small roasts** Grilled over high heat 10-15 minutes 5-10°F

** From Cook's Illustrated magazine, July/August

Well the chart didn't copy paste correctly, but to get a rise in temp of 15 degree's takes at least 20-30 minutes, and that's all dependant on the size of the actual cut of meat.
The rest period itself isn't for killing pathogens, it's for the juices of the meat to settle as the heat from cooking pushes them through the tissues. A rested steak or chop will be juicier for that reason.

 

[DuckLady]

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