You asked: What color is ground pork when cooked?

Pork Quality Endpoint Temperature and Time at that Temperature
145°F (63°C), 3min 150°F (68°C), 1min
Normal Pink Slightly Pink
PSE Very Slightly Pink Tan/White
Predominant Myoglobin Form in meat before cooking

How do you know when ground pork is cooked?

Although thermometers are the best way to determine if your pork is done cooking, you can gauge the doneness of pork by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices that come out of the pork run clear or are very faintly pink, the pork is done cooking.

What color should cooked ground pork look like?

Ground pork should be cooked until there is no pink visible, and should reach a minimum temperature of 165F. They should never be served rare, but a small amount of pink will generally indicate that the meat has been cooked as little as possible so it wouldn’t turn dry, but would also be safe to eat.

Is ground pork still pink when cooked?

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

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How long does it take ground pork to cook?

Cook the pork for three to four minutes, or until it is browned evenly with no pink. Ground pork must reach an internal temperature of 160 F.

What happens if I eat undercooked pork?

Trichinosis is a food-borne illness that is caused by eating raw or undercooked meats, particularly pork products infested with a particular worm. Typical symptoms include abdominal pain, diarrhea, fever, chills and headaches.

Is pork done at 170 degrees?

“Pork is considered done when it reaches an average interior temperature of 75.9°C (170°F).”

Why is cooked pork still pink?

These same nitrates can bind to proteins in meat, preventing them from releasing oxygen molecules as they normally would during the cooking process. As a result, the proteins remain oxygenized and maintain a red or pink color even when the meat is fully cooked.

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