Tender cuts of meat are best cooked with dry heat such as broiling,
roasting, and panbroiling. Less tender cuts of meat are tenderized by
cooking with _moist_ heat. Connective tissue is softened and
tenderized by cooking slowly in moisture.
Temperature control is very important in meat cookery. Meat loses
moisture, fat, and other substances during cooking. However, some of
the meat juices and fat may be retained in the pan drippings.
Cooking losses can be minimized by controlling the oven cooking
temperature and final internal temperature of the meat. Shrinkage is
increased when hot oven temperatures are used for cooking and when
meat is cooked to a higher internal temperature.
The meat thermometer is the most accurate guide to the degree of
doneness of meat. Cooking time in relation to weight is often used as
a guide to the degree of doneness, but this may be influenced by the
cut’s fat and moisture content and by its shape or size.
Fresh pork, smoked picnic shoulder, shoulder roll, and other smoked
products should be cooked to an internal temperature of 160° F (71°
C). Excessive cooking will toughen and dry the meat, thus decreasing
its acceptability.
Hams cooked to 140° F (60° C) are not fully cooked and should be
cooked before eating. Hams which are cooked to 150° F or higher should
require no further cooking and are labeled “fully cooked.”
Trichinae are rarely found in pork; however, precautions should always
be taken. Trichinae are readily destroyed by any of the following
conditions:
• Heating meat throughout to an internal temperature of 137° F (58° C)
• Storage at -20° F (-29° C) or below for 6 to 12 days
• Storage at -10° F (-23° C) or below for 10 to 20 days
• Storage at 5° F (-15° C) or below for 20 to 30 days
More detailed instructions for cooking procedures can be obtained from
the following source:
_Lessons on Meat_,
National Live Stock and Meat Board,
444 North Michigan Avenue,
Chicago, Illinois 60611