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Holding at longer times, increases the death count of offending pathogens...
Poultry with less fat takes less time to achieve pasteurization....Dave, I noticed this chart is for a 12% fat..... How does fat percentage effect the death rate times? Less fat more time? Less fat less time? I typically do breast only for Thanksgiving get togethers as most of the guests prefer breast meat. I usually pull at 150°-155° and let rest with good results. I would pull a little earlier if posible. If I can hold at 145° for 14min I'm asuming I'm good??
Thanks Dave for the explanation. Makes since to go with the longest time chart without knowing the true fat %.Poultry with less fat takes less time to achieve pasteurization....
I posted the longest time to achieve pasteurization because.....
We have no way to determine the fat content in meats... Any meats... And the %Fat chart may cause confusion and we may "under pasteurize" poultry in our homes if one selects the incorrect amount of fat in our meat of choice....
I know that choice may be observed as censoring a valuable choice you may want to make...
When we get to pasteurizing beef, Wagyu Beef will pose a monumental challenge... However, pasteurizing $30,40 or $50 an pound meat is well beyond the scope of this topic.....
About chicken breast meat...
I pasteurize all my poultry at ~138F for 1.5-3 hours.... At that low temperature, I can't ruin a chicken.... It's perfectly safe and delicious... moist and tender....
Try your method and hold for a much longer time...
Thanks, Chef Jimmy, will certainly resist any temptation that I might have when I'm over there. Same goes for his pork loin which he treats the same way!Chicken and Uncured Ground meats are not meat you want to Partially Cook. Your lacking some details to make a definitive call, but I suggest you don't eat chicken at your buddy's house ...JJ
Ah, okay, got it. Thanks!Intact Muscle meats, not Enhanced by injecting Brine, like a Beef,Lamb or Pork Roast, Chops or Steaks, are a different story. Intact muscle only will have Bacteria on the surface. Smoking at Temple over 140°F will kill surface Bacteria, and even leaving the interior raw represents no safety issue. Even if his Pork was infected with Trichinella, there is no risk in partial cooking to be finished later. The Parasites don't multiple and what's there will be killed when the IT hits 130°...JJ
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