MEAT COOKERY

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:

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