• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

USDA lowers pork cook temp to 145

Page 2 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.
I had a pork tenderloin cooked properly last night and I still felt it was pretty dry. Can't imagine cooking it to the old 170. It was still tender though, and that is what you completely lose if you overcook it.
 
spidey07 said:
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.
Click to expand...
I really don't care for pork either but I think it's too late now for me to like it. I honestly could go pork-free and be pretty ok with it. I'm not crazy about bacon and it's the only thing I like (and not love). Honey baked style ham is okay too, but still not crazy about it either.

However, it would be very hard for me to go without beef, chicken, and turkey. I know I'm in the minority about bacon too, but I could do without it.
 
Shit, I've been eating pork med-rare to medium for years. If I'm at home, I'll usually cook to 130 and let it carry to 135, especially pork tenderloin or any other lean cut that dries out easily.
 
TwiceOver said:
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.
Click to expand...

Are you, by chance, basing that on the pre-marinated pork you've bought in the past, or even the plain Hormel pork vac-packs from the supermarket? Those always stay spongy and gelatinous because they're brined in some concoction that I can't believe people like.
 
I've been cooking it to 145F for years. It is the only way that I can enjoy pork. Cooking a pork roast to higher temps than that and it tastes like sawdust to me.

Now a shoulder roast smoked at 225F for 12 hours is simply fantastic, but for an ordinary pork chop or roast, 145f internal temp is great.
 
Shens.
The government never wants us to have more freedom or accept personal responsibility.
Also keep in mind that individual states can set their own laws so dont be surprised if your local restaurant doesnt change a thing.
 
D1gger said:
I've been cooking it to 145F for years. It is the only way that I can enjoy pork. Cooking a pork roast to higher temps than that and it tastes like sawdust to me.

Now a shoulder roast smoked at 225F for 12 hours is simply fantastic, but for an ordinary pork chop or roast, 145f internal temp is great.
Click to expand...

yep on both accounts.

"overcooking" the shoulder is essential. then again...it isn't exactly overcooking as it's the best way to do it, but you can cook it quicker to a chop's doneness and and it's still damn tasty.
 
I don't cook my pork that low, but certainly not to the recommended rubber ball stage. I'd still brine it since "The New White Meat" has little fat in it unless we're talking a pork butt or something like that. Adding aromatics to the brine will give a nice flavor as well as resistance to drying out.
 
nkgreen said:
I agree, but the thought of parasites are pretty scary to a lot of people.
Click to expand...

Everyone knows the U.S. has some of the worst poultry (chicken) in the world but, few know that the U.S. has the best pork of all industrialized nations. There is also a huge misconception that many people have which is that pork must remain in the oven or on the stove until it's either no longer pink or reads 145 deg. F.

Larger cuts of pork have less surface area and, thus, less exposure to bacteria. They also continue to cook when removed from the oven or stove. A butt or shoulder will gain as much as 7 or 8 degrees and a loin about 5 degrees.

Trichinosis is all but eradicated in U.S. pork. There's still the possibility but, you're more likely to get hit crossing the street. Another fact which few know is that hard freezing completely kills the larvae which cause trichinosis.
 
Hayabusa Rider said:
I don't cook my pork that low, but certainly not to the recommended rubber ball stage. I'd still brine it since "The New White Meat" has little fat in it unless we're talking a pork butt or something like that. Adding aromatics to the brine will give a nice flavor as well as resistance to drying out.
Click to expand...

Best pork I've ever had/made was a whole loin that was brined then roasted. It was incredible. Next time I'm roasting it in the grill.
 
vi edit said:
Heh. I got this today on yahoo:
http://pics.bbzzdd.com/users/viedit/porkaganda.JPG
Click to expand...

I'm not surprised. It's in their best interest to have people cook it properly so it's moist, tender and tasty. In fact they probably should go on a big ad campaign showing pork that's still pink, shiny and juicy and that's its "OK" now.

Which I guess is what they're doing with the ad you showed. But I'm talking about TV commercials shown on food channels and major networks. The return would pay for the investment many times over.
 
USDA lowers human body cook temp to 98.6

So it stays moist in the urn, and it don't dry out if you keep the lid on.

Don't worry, it's still safe. You couldn't possibly culture anything from it.

Safe for taking to restaurants, too!
 
SlickSnake said:
USDA lowers human body cook temp to 98.6

So it stays moist in the urn, and it don't dry out if you keep the lid on.

Don't worry, it's still safe. You couldn't possibly culture anything from it.

Safe for taking to restaurants, too!
Click to expand...


wow dude...wow.
you must be a complete fuckwad.
its time to let go of the urn thing.
 
Been cooking pork medium for years, especially chops. Nothing new here.

Pork is low in fat compared to pork from say, 100 years ago. If you cook it well it will be dry as a bone. Plus, most pigs these days don't eat slop, they are grain fed like most cows, very low in fat and low in cholesterol.
 
No matter where I buy my pork, eating it slightly pink gave me the runs more often than not. Never a problem with beef.
 
Vic Vega said:
Been cooking pork medium for years, especially chops. Nothing new here.

Pork is low in fat compared to pork from say, 100 years ago. If you cook it well it will be dry as a bone. Plus, most pigs these days don't eat slop, they are grain fed like most cows, very low in fat and low in cholesterol.
Click to expand...

You should try some slop-fed swine some day, the taste is out of this world.
 
Man, I like taking a nice tenderloin, marinating it for days, then slow baking it in the oven. Put lots of aromatics and seasoning on it and cover it with a tent of tin foil. Good times.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top