Pork pink in the middle?
ofn01
it seems to be ok.
I was wondering on other peoples experiences?
Do you have Roast pork so it is still a bit pink in the middle?
Nicolaas Hawkins
<news:49cf1cda$1...@news.orcon.net.nz>:
NO! For safety, pork in any form should ALWAYS be well-done.
--
- Nicolaas
Sue Bilstein
Yup. Chicken likewise.
Apairateef
Exactly...all juices should also run clear.
Sarns
vitw
Yep, if you like pig-borne parasites taking up residence in your internal
organs!
PB1952
news:49cf1cda$1...@news.orcon.net.nz...
I don't eat pork but I know about trichinosis .
Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic
disease caused by eating raw or undercooked pork and wild game infected with
the larvae of a species of roundworm Trichinella spiralis, commonly called
the trichina worm.
http://en.wikipedia.org/wiki/Trichinosis
NEVER eat under-cooked pork.
--
PB1...@gmail.com
PB1952
news:gqn8jh$lpv$1...@news.motzarella.org...
Toxoplasmosis is another hazard associated with eating under-cooked pork.
Gotcha!
WRONG! Chicken, yes. But pork, nah. It's perfectly ok to have it
pink and moist in the middle.
--
"Opportunity is missed by most people because
it is dressed in overalls and looks like work."
-Thomas Edison
John Cawston
> Nicolaas Hawkins wrote:
>
>> On Sun, 29 Mar 2009 19:51:41 +1300, ofn01
>> <of...@nowhere.not.nz>
>> wrote in <news:49cf1cda$1...@news.orcon.net.nz>:
>>
>>
>>> I have looked up whether pork should be pinkish in the middle
>>> when
>>> roasted & it seems to be ok.
>>>
>>> I was wondering on other peoples experiences?
>>>
>>> Do you have Roast pork so it is still a bit pink in the
>>> middle?
>>>
>> NO! For safety, pork in any form should ALWAYS be well-done.
>>
>
> WRONG! Chicken, yes. But pork, nah. It's perfectly ok to have it
> pink and moist in the middle.
>
Quite so.. if you buy blue label 100% NZ pork.
From the FAQ at NZ Pork:
Frequently Asked Questions
Your most frequent questions about pork answered
*Q. How do I get fantastic crackling? *
*A.* Make sure the rind of the roast is well scored. Brush rind with oil
and sprinkle lightly with salt. When the pork is roasted, remove the
rind and allow the pork to rest. Place the rind under a preheated grill
and grill until the crackling puffs and crisps.
*Q. How do I cook pork so it is tender and succulent every time?*
*A.* It is important that the cooking method used is one that suits the
cut. Some cuts Require long slow cooking whilst others can be cooked
quickly.
*Q. How do I know when pork is cooked?*
*A.* Many people overcook pork, falsely believing pork can be unsafe
unless well cooked. Modern farming and production practices means that
pork is both leaner and safer than in the past and is most juicy,
succulent and tender when cooked to pink with an internal temperature of
71°C. When the meat is pierced with a knife the juices should run clear.
A meat thermometer is a good way to test the degree of doneness so that
the meat is not overcooked. Overcooking tends to make pork dry and
tough. Click here for *"Trim Pork Cuts and Cooking Times*"
<http://www.pork.co.nz/LinkClick.aspx?link=64&tabid=103>
oneofus
Last case in NZ was 1964.
Dave Doe
Cite? Evidence?
Note: Subj. is pork, *not* chicken.
I'd recommend pork be cooked lean (pink in the middle), for roasting and
steaks.
--
Duncan
Dave Doe
sue.bi...@gmail.com says...
Chicken <> pork!
Chicken (and other poultry) infected with Camplyobacter is quite common
in NZ.
But not so with pork - quite safe.
--
Duncan
Peter Metcalfe
says...
> Trichinosis
There's only been two cases of it from one outbreak in 37 years here
and the source was a home-killed pig up in the Coromandol in 2001.
Given that the consumption of undercooked pork is such that if
everybody who ate undercooked pork got trinchinosis, we would have
hundreds of thousands of cases each year. I think therefore cooking
pork adequately is just sensible practice to avoid the usual food bugs
(ie Lurgi dreadii) rather than a disease that appears less often than
a Blue Moon.
> Toxoplasmosis
That's an endemic disease with an incidence of 10% of all adults
in the States to 88% of all adults in France(!) The hazard is
is mainly for pregnant women and immune-compromised.
--Peter Metcalfe
Peter Metcalfe
> Last case in NZ was 1964.
Slightly out-of-date. The 2001 outbreak was said to be the first
case in 37 years. There was an outbreak on a farm in the 90s
but that didn't involve any human infection.
--Peter Metcalfe
PB1952
news:gqncl9$b1l$1...@news.motzarella.org...
No it wasn't. That was the last case of domestically raised pigs being
infected .
In 1974 there was a case involving two infected pigs in Whangamata.
Enkidu
it's a pommy thing. It is OK to have meat a little pink in the middle,
chicken excluded. If it is cooked to remove all the pink you might as
well use it for soling your work boots.
Well done equals over cooked.
Cheers,
Cliff
--
The Internet is interesting in that although the nicknames may change,
the same old personalities show through.
JohnO
> Nicolaas Hawkins wrote:
> > On Sun, 29 Mar 2009 19:51:41 +1300, ofn01 <of...@nowhere.not.nz> wrote in
> > <news:49cf1cda$1...@news.orcon.net.nz>:
>
> >> I have looked up whether pork should be pinkish in the middle when roasted &
> >> it seems to be ok.
>
> >> I was wondering on other peoples experiences?
>
> >> Do you have Roast pork so it is still a bit pink in the middle?
>
> > NO! For safety, pork in any form should ALWAYS be well-done.
>
> Yuk! I've never understood this preference for overcooking meat. I think
> it's a pommy thing. It is OK to have meat a little pink in the middle,
> chicken excluded. If it is cooked to remove all the pink you might as
> well use it for soling your work boots.
>
> Well done equals over cooked.
>
> Cheers,
>
> Cliff
>
Couldn't agree more. If you want to know your pork is safe, use a meat
thermometer. It will get to the 70 degrees which with the meat still
light pink and the juice clear. Yum!
galleria
Absolutely pork should be well done, roasted for a few hours
I have seen a few overseas chefs on tv lately preparing pork so it was
still underdone and I wondered where they learned their food safety.
I can't imagine that the flavour would be good on underdone pork.
With lashings of apple sauce, preferably ballarat apples with ample
sugar added
Roger Dewhurst
No. Undercooked pork make result in tapeworm infection.
R
>
Dave Doe
Admittedly I don't watch the news, well... I don't watch TV - but the
(presumably recent) New Zealand tapeworm epidemic is news to me. Thanks
for the heads up.
--
Duncan
JohnO
> > sue.bilst...@gmail.com says...
Undercooked beef can as well. Not particularly likely though.
The nasty one with pork is trichinosis but that is pretty unlikely
with commercially raised and processed NZ pork.
Bobs
Should be pink unless you're a poof. The only meat that shouldn't be
pink is chicken.
Apparently a few aeons ago when some people in this newsgroup were still
ancient, pink pork was unsafe but not with modern processing.
--
What do Michael Jackson and Santa Claus have in common?
They both leave little boys' rooms with an empty sack
galleria
> On , , Sun, 29 Mar 2009 14:10:42 -0700 (PDT), Re: Pork pink in the middle?,
>
> galleria <galleria...@yahoo.com> wrote:
> >On Mar 29, 7:51 pm, "ofn01" <of...@nowhere.not.nz> wrote:
> >> I have looked up whether pork should be pinkish in the middle when roasted &
> >> it seems to be ok.
>
> >> I was wondering on other peoples experiences?
>
> >> Do you have Roast pork so it is still a bit pink in the middle?
>
> >Absolutely pork should be well done, roasted for a few hours
> >I have seen a few overseas chefs on tv lately preparing pork so it was
> >still underdone and I wondered where they learned their food safety.
> >I can't imagine that the flavour would be good on underdone pork.
>
>
> >With lashings of apple sauce, preferably ballarat apples with ample
> >sugar added
>
> for flavour.
> Sauces, like spices are used to cover the bad taste of second rate or meat
> starting to go off.
> If I want to taste apple I eat an apple, likewise tomatoes rather than tomato
> sauce on all my food.
> Years ago I boarded with a family and the father of the family put mint sauce on
> all his main dinner meals. I still can't stand the smell of mint sauce..
Good grief man !
real kiwis are born and bred on sauces, especially tomato sauce what's
wrong with ya?
Dave Doe
@z23g2000prd.googlegroups.com>, galle...@yahoo.com says...
I agree w' Mr Scooter. Maybe you should buy better sausages. Why
anyone would put tomato sauce on sausages is just beyond me.
--
Duncan
Enkidu
> On Mar 29, 7:51 pm, "ofn01" <of...@nowhere.not.nz> wrote:
>> I have looked up whether pork should be pinkish in the middle when
>> roasted & it seems to be ok.
>>
>> I was wondering on other peoples experiences?
>>
>> Do you have Roast pork so it is still a bit pink in the middle?
>
> Absolutely pork should be well done, roasted for a few hours
>
>
> I have seen a few overseas chefs on tv lately preparing pork so it
> was still underdone and I wondered where they learned their food
> safety. I can't imagine that the flavour would be good on underdone
> pork.
>
PB1952
news:MPG.243b2f264...@news.motzarella.org...
Why anyone would eat sausages is beyond me.
galleria
> "Dave Doe" <h...@work.ok> wrote in message
>
> news:MPG.243b2f264...@news.motzarella.org...
>
>
>
>
>
> > In article <ee3205d2-f494-46a2-b542-d1e590c55b37
>
exactly
but if you gonna hafta eat a snarler then a good basting in tomato
sauce at least makes it palatable
galleria
> galleria wrote:
> > On Mar 29, 7:51 pm, "ofn01" <of...@nowhere.not.nz> wrote:
> >> I have looked up whether pork should be pinkish in the middle when
> >> roasted & it seems to be ok.
>
> >> I was wondering on other peoples experiences?
>
> >> Do you have Roast pork so it is still a bit pink in the middle?
>
> > Absolutely pork should be well done, roasted for a few hours
>
> *A few hours*??? You'd need a hammer and chisel to eat it! One hour per KG.
oh puleez
a few hours on a slow heat
and bob's your uncle
Dave Doe
says...
Again I can only question the sausages you have purchased in the past.
Good sausages deserve and require no sauce, especially that awful
Watties tomato sauce - who would buy that shit?
--
Duncan
PB1952
I don't eat sausages, I don't eat tomato sauce.
End of story.
Dave Doe
You eat what you like - but, given the topic, if you don't eat pork (let
alone sausages), there's probably little you can add to said topic :)
(?)
--
Duncan
-Newsman-
Those with an immature palate. And a mouthful of rotten teeth years
later.
Even after so many years in NZ, the sight of someone squeezing a thick
puddle of tomato sauce onto a greasy meat pie with one hand while
guzzling a Coke with the other still revolts me.
But the fish and chips are much better cooked and presented,
especially by the asians who invariably seem able to fry a tasty,
grease-free product.
For flavour and texture, all NZ needs is a fish that even begins to
approach the thick, flaky, creamy N Atlantic cod and hake.
Best of all was once the N Atlantic halibut.....(sigh)....
Lawrence D'Oliveiro
> On Sun, 29 Mar 2009 19:51:41 +1300, ofn01 wrote:
>
>> Do you have Roast pork so it is still a bit pink in the middle?
>
> Yep, if you like pig-borne parasites taking up residence in your internal
> organs!
But surely if they could live in human organs, they'd be called "human-
borne" parasites, not "pig-borne" ones?
Roger_Nickel
> "PB1952" <paul...@xtra.co.nz> wrote in message
> news:gqn8jh$lpv$1...@news.motzarella.org...
>> "ofn01" <of...@nowhere.not.nz> wrote in message
>> news:49cf1cda$1...@news.orcon.net.nz...
>>>I have looked up whether pork should be pinkish in the middle when
>>>roasted & it seems to be ok.
>>>
>>> I was wondering on other peoples experiences?
>>>
>>> Do you have Roast pork so it is still a bit pink in the middle?
>>>
>>>
>>
>>
>> I don't eat pork but I know about trichinosis .
>>
>>
>> Trichinosis, also called trichinellosis, or trichiniasis, is a
>> parasitic disease caused by eating raw or undercooked pork and wild
>> game infected with the larvae of a species of roundworm Trichinella
>> spiralis, commonly called the trichina worm.
>>
>> http://en.wikipedia.org/wiki/Trichinosis
>>
>>
>> NEVER eat under-cooked pork.
>> --
>> PB1...@gmail.com
>>
>>
>
> Toxoplasmosis is another hazard associated with eating under-cooked
> pork.
>
> B1...@gmail.com
Toxic plasmosis is a protozoan infection of cats which needs other
animals to complete the life cycle. It makes mice act crazy and easy for
cats to catch. Dangerous to children in the womb but otherwise not a
threat to a normal healthy human individual. Never heard of it being
caught from pigs before.
Peter Metcalfe
actrix.co.nz says...
> Toxic plasmosis is a protozoan infection of cats which needs other
> animals to complete the life cycle. It makes mice act crazy and easy for
> cats to catch. Dangerous to children in the womb but otherwise not a
> threat to a normal healthy human individual. Never heard of it being
> caught from pigs before.
It exists as cysts in meat and if not cooked carefully, the cysts
can infect humans. But since most infections don't do anything,
hardly anybody notices getting toxoplasmosis.
--Peter Metcalfe