Mechanically tenderized meat should be cooked to what minimum internal temperature?

Mechanically tenderized meat, which includes products that have been physically altered to break down muscle fibers, poses a unique food safety risk. This process can push bacteria from the surface into the interior of the meat where they may not be effectively killed if cooked to lower temperatures.

The correct minimum internal cooking temperature for mechanically tenderized meats is 155°F for 17 seconds. Cooking at this temperature ensures that harmful pathogens, including those that may be located throughout the meat due to the tenderizing process, are destroyed. The time and temperature combination is critical; 155°F for 17 seconds is sufficient to ensure food safety while maintaining the quality of the meat.

Understanding the specific requirements for different types of meat preparation is essential in preventing foodborne illnesses, which can result from improper cooking techniques. The other listed temperature and time combinations do not meet the necessary standards for safely cooking mechanically tenderized meat.