By MEGGIE I. FOSTER
Associate Editor

LEXINGTON, Ky. — Since 1987, pork has been referred to as The Other White Meat. But last Tuesday, the USDA announced groundbreaking new cooking guidelines that prove it’s safe to consume pork that’s a little pink.
The Pork Checkoff confirmed the details on May 28, adding that pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.

The new guidelines were released by the USDA’s Food Safety Inspection Service (FSIS).

“Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience,” said Dianne Bettin, a pork producer from Truman, Minn., and chair of the Checkoff’s Domestic Marketing Committee. “The new guidelines will help consumers enjoy pork at its most flavorful, juicy and safe temperature.”

The new recommended temperature is a significant 15 degrees less than what was previously advised and will yield a finished pork product that is pinker in color than what most home cooks are accustomed to.

“The temperature change will help preserve the juiciness of the pork and add tenderness while giving added flavor not just to the pork, but also to the other items on the plate,” said Greg Schiesser, executive chef at Indiana Downs.
The revised recommendation applies to pork whole-muscle cuts, such as loin, chops and roasts.
The new recommendation
evolved from a 2007 Pork Checkoff-funded research project conducted by Ohio State University to measure consumer eating preferences.

As part of that project, OSU researchers tested how various end-cooking temperatures affected eating preferences.

But the researchers needed to know if temperatures below 160 degrees would be safe if that turned out to be consumers’ preference.

That question resulted in a Checkoff-funded research project with Exponent Inc., an engineering and scientific consulting firm, to conduct a risk assessment to evaluate any food-safety implications of cooking temperatures within a range of 145-160 degrees F.

The risk assessment found that cooking pork to an internal temperature of 145 degrees was equivalent to cooking pork to 160 degrees.

Checkoff-funded research conducted by Texas A&M supports the fact that meat temperature continues to rise after being removed from the heat and the reality that “resting time” between cooking and eating is at least that long. Therefore, FSIS agreed that the cooking temperature for pork could be lowered.

The USDA guidelines for pork now mirror doneness advice for other meats.
“It’s great news that home cooks can now feel confident to enjoy medium-rare pork, like they do with other meats,” said Guy Fieri, a chef, restaurateur and host of several food-focused television programs.

“Pork cooked to this temperature will be juicy and tender.
“The foodservice industry has been following this pork cooking standard for nearly 10 years.”

Additional information about cooking pork, including recipes, is available at www.PorkBeInspired.com or www.Facebook.com/PorkBeInspired