CME: Importance of Pork Cooking Temperature
US - In the culmination to a years-long campaign by pork producers and processors, the latest major push of which began in 2006, USDA announced that it is reducing its recommended cooking temperature for pork muscle cuts to 145° F internal temperature followed by a three minute rest time before carving or consuming, write Steve Meyer and Len Steiner.
26 May 2011
2 minute read
