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Old 05-24-2011, 09:02 AM   #1
Scothew
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Default Pork internal cooking temp requirements lowered

http://www.msnbc.msn.com/id/43150921/ns/health/

Good thing or bad? I personally welcome it, I may still go slightly higher to 150 because my wife wont eat it if its pink.
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Old 05-24-2011, 09:07 AM   #2
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Default Re: Pork internal cooking temp requirements lowered

Granted their food chain is of higher quality than ours, but when I was in Paris, I ate some very "undercooked" (to our standards) pork tenderloin. It was the single best porkgasm I've ever had.
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Old 05-24-2011, 09:09 AM   #3
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Default Re: Pork internal cooking temp requirements lowered

Big fan!
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Old 05-24-2011, 09:16 AM   #4
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Default Re: Pork internal cooking temp requirements lowered

Quote:
Originally Posted by Scothew View Post
Good thing or bad?
Irrelevant for the bulk of the population. Lots of people own meat thermometers, not that many actually use them. Most people cook by time, look and cook chamber temp, not meat temp.

Maybe it'll stop people from panicking and heading back to the grill when they slice and see a bit of what used to be considered undercooked meat.
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Old 05-24-2011, 10:15 AM   #5
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Default Re: Pork internal cooking temp requirements lowered

Fan! I only eat pork if it is still pink!!! HATE overcooked meat
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Old 05-24-2011, 11:01 AM   #6
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Default Re: Pork internal cooking temp requirements lowered

I pull my tenderloin at 135-140 and let rest for about 10 minutes. Glad to read this though.
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