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General interest items edited by Janice Flahiff

Pork, The Other White Meat Gets New USDA Cooking Guidelines

From the USDA Web Site, Safety of Fresh Pork…from Farm to Table

Safe Cooking
For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F.

Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source.

For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

For approximate cooking times for use in meal planning, see the attached chart compiled from various resources. Times are based on pork at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of pork.

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.

FRESH PORK: Safe Cooking Chart
Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Fresh Pork: Safe Cooking Chart
Cut Thickness or Weight Cooking Time Minimum Internal Temperature & Rest Time
ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered.
Loin Roast, Bone-in or Boneless 2 to 5 pounds 20-30 minutes per pound 145° and allow to rest for at least 3 minutes
Crown Roast 4 to 6 pounds 20-30 minutes per pound
Leg, (Fresh Ham) Whole, Bone-in 12 to 16 pounds 22-26 minutes per pound
Leg, (Fresh Ham) Half, Bone-in 5 to 8 pounds 35-40 minutes per pound
Boston Butt 3 to 6 pounds 45 minutes per pound
Tenderloin (Roast at 425-450 °F) ½ to 1½ pounds 20 to 30 minutes total
Ribs (Back, Country-style or Spareribs) 2 to 4 pounds 1½ to 2 hours (or until fork tender)
BROILING 4 inches from heat or GRILLING
Loin Chops, Bone-in or Boneless ¾-inch or 1½ inches 6-8 minutes or 12-16 minutes 145° and allow to rest for at least 3 minutes
Tenderloin ½ to 1½ pounds 15 to 25 minutes
Ribs (indirect heat), all types 2 to 4 pounds 1½ to 2 hours
Ground Pork Patties (direct heat) ½ inch 8 to 10 minutes
IN SKILLET ON STOVE
Loin Chops or Cutlets ¼-inch or ¾-inch 3-4 minutes or 7-8 minutes 145° and allow to rest for at least 3 minutes
Tenderloin Medallions ¼ to ½-inch 4 to 8 minutes
Ground Pork Patties ½ inch 8 to 10 minutes
BRAISING: Cover and simmer with a liquid.
Chops, Cutlets, Cubes, Medallions ¼ to 1-inch 10 to 25 minutes 145° and allow to rest for at least 3 minutes
Boston Butt, Boneless 3 to 6 pounds 2 to 2½ hours
Ribs, all types 2 to 4 pounds 1½ to 2 hours
STEWING: Cover pan; simmer, covered with liquid.
Ribs, all types 2 to 4 pounds 2 to 2½ hours, or until tender 145° and allow to rest for at least 3 minutes
Cubes 1-inch 45 to 60 minutes
NOTE: Cooking times compiled from various resources.

Go to  the USDA Web Site, Safety of Fresh Pork…from Farm to Table for additional information on pork, as inspection, grading, dating, preparation, and storage.

May 25, 2011 Posted by | Consumer Health, Public Health | , | Leave a comment

   

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