USDA Revises Recommended Cooking Temperature for Pork to 145 F! Finally, Pork Doesn't Have To Be As Tough As Leather. WASHINGTON, May 24, 2011 - The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops.
http://askthemeatman.com/pork_cooking_chart.htm
The final target temperature required to allow sufficient conversion time is dependent on the size of the roast, the temperature of the oven or barbecue, the rate at which the temperature rises in the specific roast, and so on. This is very hard to predict.
https://cooking.stackexchange.com/questions/37416/pork-butt-roast-slicing-temp-vs-pulling-temp
The same temperature guidelines already apply to whole cuts of beef, lamb and veal. Other recommendations are unchanged. Ground pork, beef, lamb and veal should be cooked to 160 degrees, the agency said, and poultry should be cooked to 165 degrees.
http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html
Unfortunately, that is a tricky question to answer, since the conversion reaction starts (at a glacially slow pacing) as low as 140 F if you are willing to wait literally days, and proceeds relatively rapidly at 200 F, with varying speeds in between. This is the speed of the car.
https://cooking.stackexchange.com/questions/37416/pork-butt-roast-slicing-temp-vs-pulling-temp
This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 F.
http://askthemeatman.com/pork_cooking_chart.htm
Way back in the olden days (prior to May 2011), the USDA’s safe temperature guideline for pork chops was 160°, which basically resulted in tough, dry shoe leather. The 145° recommendation, though, came as music to most cooks’ ears, as it yields moist, juicy, and slightly-pink-in-the-middle pork.
http://www.cookinglight.com/eating-smart/smart-choices/what-internal-temp-should-i-use-for-pork-chops
THE other pink meat? That could be pork’s new slogan after the United States Department of Agriculture on Tuesday said it was lowering its safe cooking temperature to 145 degrees, from the longtime standard of 160. The new recommendation is in line with what many cookbook authors and chefs have been saying for years.
http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html
Well, part of the answer is dependent on how fast the car goes! The pork will be fully cooked, and almost certainly palatable to your taste (in terms of doneness which is always well done at these temperatures), if it reaches 165 - 170 F in any case.
https://cooking.stackexchange.com/questions/37416/pork-butt-roast-slicing-temp-vs-pulling-temp
Internal temperature of safely cooked pork should reach 160 F when measured with a meat thermometer for Ground Pork - 145 F for roasts, steaks and chops.**. Click Here to See a EXCELLENT Interactive Pork Cuts Diagram!!
http://askthemeatman.com/pork_cooking_chart.htm
Be informed, and confident, in the kitchen with this guide to the safe temperature for pork chops. Whether you’re cooking boneless or bone-in pork chops, whether you’re grilling, sautéing, roasting, broiling, or pan-frying, the rule for pork chops is to cook them to an internal temperature of 145°.
http://www.cookinglight.com/eating-smart/smart-choices/what-internal-temp-should-i-use-for-pork-chops
what temp do you cook pork to
Pork is cooked until the internal temperature of pork should be reach at 160 Fahrenheit. The internal temperature to cook a pork should reach 160 degrees F.