Search results
Results from the WOW.Com Content Network
Ground beef, pork, lamb and veal (burgers, hot dogs, sausages): 160℉ (71℃) ... keep foods at safe temperatures — cold foods at 40 degrees Fahrenheit or below and hot foods at 140 degrees ...
Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
For premium support please call: 800-290-4726 more ways to reach us
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]
In another safety study, USDA will cook ground beef containing a "virus surrogate" at different temperatures to assess how it inactivates the virus, according to the statement.
For premium support please call: 800-290-4726 more ways to reach us
For premium support please call: 800-290-4726 more ways to reach us