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There are usually discussion that if you see that the minimum temperature reaches to the core the meat, it meas it is cooked safely. I don't believe in this practice. What is your idea/experience?
To ensure food safety you need to ensure core temperature has hit a certain temperature for a fixed time, 84 degrees for 60 min or 85 degrees for 45 min. There are a range of temperatures and times from 76 deegres upwards. The cooling proces of the product should also happen within cerain fixed times, depending on the product size.
* The degree of the required minimum temperature of the meat maturity are as follows:
- Red meat and poultry: 165 ° F, which is equivalent to 75 ° C, preferably left to rest in a cooking pot for three minutes after the adjournment of the fire.
- Fish and seafood: 145 ° F, which is equivalent to 63 degrees Celsius.
- Eggs: 160 ° F, which is equivalent to 72 degrees Celsius.
* Food in the oven heated to a temperature between 120 degrees C (fish and meat that we want to keep it tender), and 400 ° C (for food items required to become dry, such as bread, pasta, potatoes or fish and meat).
By monitoring the time of cooking, knowing the initial temperature of the meat (before cooking), and taking in consideration the size of the cut that is being cooked (and the cooking method); we can eventually tell wether the meet is safely cooked.
Yes, Meat well thawed you can identify by looking. and of course if the meat is read and fresh in appearance its very easy to identify by seeing.
If the meat reached the minimum internal temperature >75c more than 20 minutes
