It has been that way, I rewrote what I posted in hopes of making it clearer.
On an intact muscle, one that hasn't had a probe inserted, or injected or ground meat, needs to reach 140º in the outer ½" within 4 hrs or before inserting a probe.
Ground meat needs to be taken to 140º internally within 4 hrs. Anytime you puncture an intact muscle you go by the ground meat rule.
The "intact muscle" rule for commercial USDA products allows an intact muscle to be cooked to rare using low temp. Provided it has not been punctured.
Unpunctured, intact muscle need only have the outside 0.5 inch pass through 140 degrees within 4 hours. Something easily done at temps of 200 F or more.
Now if you inject it, you have changed the "intact nature" of the meat and should treat it as ground meat or forced meat. This means the inside temp of the meat must pass through 140 within four hours. Usually requiring a temp of at least 275 F or better.
Going under 200 F without intact muscle generally requires that another method of cooking have been used.... Nitrate or Nitrite curing being most common. But lemon and lime juice under a method called ceviche also will do the job, though generally limited to fish.
Most common error that results in hospitalization of people consuming improperly handled intact muscle?
"inserting a temp probe into the intact muscle prior to the outside being above 140F or the probe not being wiped with sterilizer prior to insertion."