Internal temperature of cooked pork refers to the temperature measured at the center of a pork cut after it has been cooked. It is a crucial factor in ensuring food safety and achieving the desired level of doneness and texture.
The U.S. Department of Agriculture (USDA) recommends that pork be cooked to an internal temperature of 145F (63C) to kill bacteria and parasites that may be present. Cooking pork to this temperature also ensures that the meat is cooked evenly throughout, reducing the risk of undercooked areas where pathogens could survive. Additionally, cooking pork to the proper internal temperature helps maintain its juiciness and tenderness, preventing it from becoming dry or tough.