USDA lowers pork cook temp to 145

[spidey07]

I've been saying it for a long time. Pork cooked to medium results in still slightly pink pork but still retains very tender, juicy and delicious. Most everybody overcooks pork to well done resulting in a dry, tough piece of meat - it's ruined.

So have no fear, and enjoy your pork while it's still pink on the inside. Your taste buds will thank you.

http://multivu.prnewswire.com/mnr/pork/50354/

DES MOINES, Iowa, May 24, 2011 /PRNewswire/ — For juicy, tender and flavorful pork, it might be time to toss out Grandma’s advice. Announced today, new U.S. Department of Agriculture (USDA) guidelines confirm that 145 degrees Fahrenheit as measured on a food thermometer, followed by a three-minute rest time, is a safe final internal cooking temperature for pork.

The new recommended temperature is a significant 15 degrees less than what was previously recommended and will typically yield a finished product that is pinker in color than most home cooks are accustomed to.

“Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience,” said Pamela Johnson, Director of Consumer Communications for the For National Pork Board. “The new guidelines will help consumers enjoy pork at its most flavorful, juicy – and safe – temperature.”

 

[mrjminer]

I prefer mine well-done, so it doesn't make a difference to me. I must say, though, that I'm surprised that the minimum temperature has been 15 degrees off for so long.

 

[Lamont Burns]

hopefully this will convince my lady

 

[dullard]

Finally. For most of my life I thought I hated pork. Then I found out there was a 1-2 punch against it. First they bred most of the fat out of the good cuts. That made them almost too dry to eat. Then they overcook it drastically making what was barely edible into a disgusting desert.

The whole different temperatures for different meats thing is stupid anyways. A temperature that will kill bacteria will kill it no matter what meat it is in. They only have higher temperatures in some meats since those meats may be more likely to have bacteria (like fowl which are water cooled in fecal soup from many different birds). But, that doesn't mean you need to get to 160°F or higher to kill what is there.

 

[spidey07]

Basically they're treating it like beef, veal and lamb.

 

[Jaepheth]

What's "cooking"?

Is that where you drain the blood first? If so, then what's the point of eating meat?

 

[CPA]

Thank God for the USDA. /sarcasm/

 

[waggy]

I like my pork with NO pink but not overcooked.

then again i rarely eat it so meh.

 

[HydroSqueegee]

im weird. i just cant eat meat thats so juicy it squishes when you ear it. makes me gag. i like my pork beef and chicken a little on the dryer side.

 

[Kirby]

I'm been trying to convince my mom about this for years.

 

[dullard]

im weird. i just cant eat meat thats so juicy it squishes when you ear it. makes me gag. i like my pork beef and chicken a little on the dryer side.

You are using the wrong orifice.

 

[spidey07]

im weird. i just cant eat meat thats so juicy it squishes when you ear it. makes me gag. i like my pork beef and chicken a little on the dryer side.

That's fine as a personal preference. But there is a very common perception that pork has to be cooked to hell and back before it is "safe". I bet you a majority of folks if you served them pork that was still pink throughout in a restaurant they would return it or not eat it from being scared, not from personal preference.

 

[TwiceOver]

There's just something about pork I can't take when it is "rare". Beef is fine rare, but pork maintains a slightly gelatinous texture when rare that just doesn't agree with me.

 

[vi edit]

Well my loins are moist hearing that.

 

[Kirby]

That's fine as a personal preference. But there is a very common perception that pork has to be cooked to hell and back before it is "safe". I bet you a majority of folks if you served them pork that was still pink throughout in a restaurant they would return it or not eat it from being scared, not from personal preference.

I agree, but the thought of parasites are pretty scary to a lot of people.

 

[Slew Foot]

I learned this from Alton brown years ago. Overcooked pork turns into a dry tough mess.

 

[HydroSqueegee]

That's fine as a personal preference. But there is a very common perception that pork has to be cooked to hell and back before it is "safe". I bet you a majority of folks if you served them pork that was still pink throughout in a restaurant they would return it or not eat it from being scared, not from personal preference.

back in the day, pork did need to be cooked to death so you didnt get a funky disease. pork is clean and safe now a days though.

 

[sao123]

there is no pork but bacon and ham is his messenger.

 

[Mr.IncrediblyBored]

“Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience,”

That's a nice way of putting it.

 

[bl4ckfl4g]

I love me some absolutely rare, almost raw beef but I can't stand pork that isn't well done. It's good that people will have more choice at restaurants now.

 

[bl4ckfl4g]

Tpork maintains a slightly gelatinous texture when rare that just doesn't agree with me.

Yes that is the problem I have with it.

 

[Turin39789]

I've got two pork tenderloins in the fridge that were due to go on the grill tonight. Yay!

 

[spidey07]

I love me some absolutely rare, almost raw beef but I can't stand pork that isn't well done. It's good that people will have more choice at restaurants now.

I think it will take a long time, if not forever before folks get over the stigma. Part of me thinks this change was a push by the pork industry to tell people it's plenty fine.

I also think the reason why people don't love pork as much as beef is because they've had it overcooked their entire life.

 

[blackdogdeek]

there is no pork but bacon and ham is his messenger.

i'm pretty sure that is supposed to be:

i bear witness that there is no pork but bacon and i bear witness that ham is his messenger.

 

[Kirby]

I think it will take a long time, if not forever before folks get over the stigma. Part of me thinks this change was a push by the pork industry to tell people it's plenty fine.

I also think the reason why people don't love pork as much as beef is because they've had it overcooked their entire life.

Excluding bacon and ham, I'd bet that chops and loin are the most popular cuts, and since they're so lean overcooking really dries them the fuck out. An overcooked ribeye is a hell of a lot better than an overcooked pork chop.