RH News : USDA Lowers Pork Cooking Temperature

A Smart + Strong Site
Subscribe to:
Real Health magazine
E-newsletters
Join Real Health: Facebook MySpace Twitter Twitter YouTube
Back to home » RH News » May 2011
More News:
September 2014
August 2014
July 2014
June 2014
May 2014
April 2014
March 2014
February 2014
January 2014
December 2013
November 2013
October 2013
September 2013
August 2013
July 2013
June 2013
May 2013
April 2013
March 2013
February 2013
January 2013
December 2012
November 2012
October 2012
September 2012
August 2012
July 2012
June 2012
May 2012
April 2012
March 2012
February 2012
January 2012
December 2011
November 2011
October 2011
September 2011
August 2011
July 2011
June 2011
May 2011
April 2011
March 2011
February 2011
January 2011
December 2010
November 2010
October 2010
September 2010
August 2010
July 2010
June 2010
May 2010
April 2010
March 2010
February 2010
January 2010
December 2009
November 2009
October 2009
September 2009
August 2009
July 2009
June 2009
May 2009
April 2009
March 2009
February 2009
January 2009
December 2008
November 2008
October 2008
September 2008
August 2008
July 2008
June 2008
May 2008
April 2008
March 2008
February 2008
January 2008
December 2007
November 2007
October 2007
September 2007
August 2007
July 2007
June 2007
May 2007
April 2007
March 2007
February 2007
January 2007
December 2006
November 2006
October 2006
September 2006
August 2006
July 2006
June 2006
May 2006
April 2006
March 2006
February 2006
January 2006
December 2005
November 2005
October 2005
July 2005

emailprint


May 24, 2011

USDA Lowers Pork Cooking Temperature

This isn’t abuela’s pork anymore. The U.S. Department of Agriculture has released new guidelines for cooking pork—and they may surprise you. According to the USDA, pork should be cooked to 145 degrees Fahrenheit, 15 degrees lower than was previously recommended.

“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 Traci Rodemeyer, director of pork information for the National Pork Board. “The new guidelines will help consumers enjoy pork as its most flavorful, juicy—and safe—temperature.”

The new guidelines apply to pork whole muscle cuts, cuts like loin, chops and roasts. Dishes should reach up to 145 degrees (and will still be a pink color), as measured with a digital food thermometer, and meat should be allowed to rest for three minutes before serving. Ground pork should be cooked to 160 degrees.

The drop in temperature is a direct result of advances in food safety and nutritional content in pork. Currently, the most common cuts of pork are 16 percent leaner than they were 20 years ago, and saturated fat has dropped 27 percent. Pork is, in fact, now as lean as the leanest chicken, a skinless chicken breast.  

“As America’s pork producers improved feeding and breeding practices to deliver leaner pork, in tandem with industry-wide efforts covering food safety, it was time to revisit the long-standing consumer guidelines for preparations,” Rodemeyer said.

One thing that hasn’t changed? These safety guidelines:

-    Make sure to clean, washing your hands and kitchen surfaces often
-    Separate, don’t cross-contaminate
-    Cook to proper temperatures
-    Chill, refrigerate promptly

For more information or for recipes, check out porkbeinspired.com.

Search: USDA, pork, cooking, safety, guidelines

Scroll down to comment on this story.



Name:

(will display; 2-50 characters)

Email:

(will NOT display)

City:

(will display; optional)

Comment (500 characters left):

(Note: The Real Health team review all comments before they are posted. Please do not include either ":" or "@" in your comment. The opinions expressed by people providing comments are theirs alone. They do not necessarily reflect the opinions of Smart + Strong, which is not responsible for the accuracy of any of the information supplied by people providing comments.)

Comments require captcha.
Please enter this number for verification:

| Posting Rules



Show comments (0 total)

 
REAL HEALTH TV
Footage from the front lines
Actor Seth Rogen gives his opening statement before a Senate hearing on Alzheimer's Research.
Hydeia Broadbent Kara Young Montel Williams
> More Real Health TV
TALK TO US
Tell us what you think
Poll
Have you ever used a medication past its expiration date?
Yes
No

   

Survey
What are your thoughts about vacation?

more surveys

Quiz
The Dating Pool
 

[ about Smart + Strong | about Real Health | advertising | contact us | advertising policy ]
© 2014 Smart + Strong. All Rights Reserved. Terms of use and Your privacy
Smart + Strong® is a registered trademark of CDM Publishing, LLC.