The agency noted that cured pork, such as cured ham or pork chops, will remain pink after cooking. If raw pork is cooked to 145✯ and then allowed to stand for 3 minutes, it may still be pink but is safe to eat, the statement said, adding that the color may be due to the cooking method, added ingredients, or other factors. The agency cautioned consumers not to rely on color to tell if meat is safe, noting that consumers typically have viewed the color pink as a sign of undercooking. Temperatures should be measured with a meat thermometer placed in the thickest part of the meat, officials said. Various tests, such as the bounce, cut, toothpick, timing, and twist tests, can help determine when ribs are perfectly cooked. The type of ribs, their thickness, and the amount of fat can influence cooking times. The new cooking suggestions match the standards the agency uses for cooked meat products produced in federally inspected meat establishments, which use the 3-minute stand time to reduce pathogens. The ideal internal temperature for cooking pork ribs is 190 - 203F, which yields juicy and tender meat. The USDA Food Safety and Inspection Service (FSIS) has determined that it is just as safe to cook pork to 145☏ with a 3-minute rest time as it is to cook it to 160☏ with no rest time, the agency said. "Cooking raw pork, steaks, roasts, and chops to 145☏ with the addition of a three-minute rest time will result in a product that is both microbiologically safe and at its best quality," the USDA said. During that time, the temperature stays the same or continues to rise, killing pathogens, the statement said. The agency previously recommended 145✯ as the safe temperature for beef, veal, and lamb, but today's announcement adds the advice to wait 3 minutes after cooking before carving or eating those meats. "Now there will only be 3 numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry." "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 Elizabeth Hagen, the USDA's under secretary for food safety. The recommendation for all raw poultry products is still 165✯. The ideal internal temperature for pork tenderloin when you take it out of the oven is 145☏. The guideline does not apply to ground meats, for which the safe temperature remains 160✯, the USDA said. The announcement means the recommended cooking temperature for all whole cuts of red meat (pork, steaks, roasts, and chops) is now 145✯, with a 3-minute stand time after cooking. (CIDRAP News) It's safe to cook pork to only 145✯ instead of the previously recommended 160✯, provided cooking is followed by a 3-minute "rest," the US Department of Agriculture announced today.
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