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Pink Pork?

post #1 of 10
Thread Starter 




Can Safely Cooked Pork Be Pink?
Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 145 °F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients. 



post #2 of 10
Thread Starter 

They have lowered the temp requirement from 160° to 145° - 'bout time!

post #3 of 10

You're right on that, lowering the temp was long overdue.  Much better than freezing for 30 days as the work around to kill off any trichosis that I was aware of.



post #4 of 10

Uh-huh!  I love me a medium rare tenderloin - never been sick.


I think the change has to do with the way pork is processed today versus 20 years ago....



can anyone confirm?

post #5 of 10

It's because they are not fed scraps of garbage anymore. Their diet is so to say "pasturized" and mostly grain where as in the old days it was slop ,say from the floor of a slaughter house or other food leftover products and by products.

post #6 of 10
Trichinae are killed in 47 minutes at 125.6° F in 6 minutes at 131° F and in < 1 minute at 140° F.

The 'rulers' at the almighty USDA allegedly reduced the temperature of whole cuts of pork to make the target safe finishing temperatures for all meats easy to remember....there are now only 3 temps that apply to 'consumers' (I hate that word!).

145 for whole meats (3 minute rest time), 160 for ground meats and 165 for all poultry.

post #7 of 10
Thread Starter 

Plus, trich is in the fat, not the lean, like a tenderloin.

post #8 of 10

Not exactly true on the scraps they are fed. The waste from brewing (hopps, barley etc) are still fed to the hog farmers and I won't go into detail on what is fed to the hogs on a very large operation that our relatives own, as you would never eat pork again. Of course they eat a lot of pork and they told me long ago I was over cooking it and it only needed that 145 to be done.

post #9 of 10

I like my pork a little pink - stays nice and moist.....

My wife won't touch any pork that is pink. She still remembers her mother telling her that she would get sick and she has never forgotten that.

Does that mean I eat 30 minutes before her? No, I give her the ends and I take the middle (ha, ha)......

Unlike beef - pork really does better at low and slow..................

post #10 of 10

I've been cooking my tenderloins to 145 for a few years now with no issues.  The middle tends to be a little more pink with the ends being less pink, everyone wins.

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