![]() Make sure the thermometer does not pierce all the way through to touch the bottom of the baking pan. Insert the thermometer into the centre of the thickest part of the meat, away from bone or fat for the most accurate reading. Avoid guessing when pork is done by always using a meat thermometer. Using a Meat ThermometerĪ meat thermometer is an essential kitchen tool. *Canada has not yet changed its cooking temperatures because Health Canada is doing its own separate investigation independent of the USDA in the United States. For more information please go the the following link: Pork in USA need to be cooked to an internal temperature of 145˚F for whole meats with a 3 minute resting period. For more information please visit the following link: Pork in Canada (whole cuts) need to be cooked to an internal temperature of 160˚F (71˚C). The exception is ground pork and sausage, which like all ground meats, should be cooked thoroughly. When cooked to this temperature, pork may still have just a hint of pink in the middle, for instance inside a cooked roast or very thick chop. ![]() We now know pork can be cooked safely to (160☏/71☌) or less, which produces a juicy and tender product. Fortunately, with improved food safety knowledge and better production methods in Canada, trichinosis is no longer a risk in Canadian pork. This, unfortunately, often resulted in dry, tough meat, and some people still associate pork with this negative experience. Pork need not be overcooked. In the past, it was recommended that pork be cooked “very well” to be safe, because of the risk of trichinosis.
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