Here's the definition that's on our security deposit page, which doesn't get into the nitty-gritty: Normal wear and tear is a term that Wisconsin law does not define.
(3)Protein Fat-Free Percentage, Protein Fat-Free Content, PFF Percentage, PFF Content or PFF of a product means the meat protein (indigenous to the raw, unprocessed pork cut) content expressed as a percent of the non-fat portion of the finished product.
1 160 F for ground meats (beef, pork, and lamb) 2  145 F for fresh, whole meats, and the meat should be allowed to rest for at least three minutes before eating. 3  165 F for poultry, whole or ground.  145 F for fin fish, or until the flesh is opaque and separates easily.