USDA Approves Pork’s Temperature Change
In May 2011, the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS) announced a reduction in the minimum required temperature for cooked pork from the previously suggested 160°F standard to 145°F. This means pork is now held to the same temperature criteria as cuts of beef, veal, and lamb.
Pork can be safely consumed if cooked to an internal temperature of 145°F and allowed to rest for at least three minutes, even if the meat appears pink in color.
Cooking pork to the old 160°F temperature suggestion often results in tough, dry, overcooked pork, especially if you’re preparing a leaner cut. However, cooking to a lower temperature gives you juicier and more flavorful pork.
The USDA’s approval of a lower cooked pork temperature resulted from several years of research and dialogue with producers and food safety experts, finding that new production methods reduce the risk of harmful pathogens. Advances in food safety and handling also support a lower cooking temperature. Furthermore, breeding practices have made pork a leaner meat, rich in protein. In fact, pork tenderloin trimmed of excess fat is leaner than chicken.
Now is the perfect time to rediscover the flavor and flexibility of pork in your cooking. Check out Paula Dean’s Home Cooking show on the Food Network at http://www.foodnetwork.com/paulas-home-cooking/recipes/index.html for fresh ways to incorporate more pork in your diet.
