What is the required cooking temperature for tenderized and injected meats?

The required cooking temperature for tenderized and injected meats is 155°F. Cooking meats to this temperature is crucial for ensuring that harmful bacteria and pathogens are effectively destroyed. Tenderizing and injecting meats can create small channels where bacteria can survive, even if the surface of the meat reaches a safe cooking temperature. Therefore, cooking these types of meats to a minimum internal temperature of 155°F ensures that the entire piece of meat is safe to eat, as this temperature is sufficient to kill pathogens that may be present throughout the meat.

Understanding the importance of cooking temperatures is vital in food safety, particularly with various types of meats that may have different vulnerabilities to bacterial contamination. This temperature guideline is part of the larger framework for food safety designed to prevent foodborne illnesses.