*Color should not be used as an indicator of doneness. Consumers should use a meat thermometer to ensure the USDA recommended end point temperature has been reached, followed by a 3-minute rest.
150°F - 160°F MediumWarm, Slightly Pink Center
107 View from Chuck End
103 View from Chuck End
Shown above are chops from loins that were typical in color, pH (5.6–5.8), and exudativeness cooked from the thawed state to four safe endpoint time/temperature combinations (FDA Food Code). Chops cooked to the lower endpoint temperatures will be slightly pink but will be more juicy, tender, and fla-vorful than chops cooked to 77°C or higher. Chops enhanced with a phosphate-salt solution had similar cooked colors of non-enhanced chops.
Chops can vary in internal cooked color depending on pork quality, pigment color, and other factors. These chops show the color range in the chop interior, PSE chops (pH 5.3) are less pink and DFD chops (pH 6.6) are darker pink than normal chops, when cooked to a medium degree of doneness (71°C).
Take the guesswork out of grilling.
S. A. Hawthorne, R. Lien, M. C. Hunt, and D. H. Kropf, Department of Animal Sciences and Industry, Kansas State University, Weber Hall, Manhattan, Kansas 66506
Published by K-State Research and Extension and the National Pork Board, Des Moines, IA. This message partially funded by America’s Pork Checkoff program.
Raw Loin Quality TraitsPale, Soft, and Exudative (PSE)
Raw Loin Quality TraitsDark, Firm, and Dry (DFD)
Pork Chop Cooked Color Guide
71°C (160°F), 1 second 71°C (160°F), 1 second
63°C (145°F), 3 minutes 66°C (150°F), 1 minute
71°C (160°F), 1 second 77°C (170°F), 1 second
pork
tabs_u5.indd 146 1/22/2010 7:57:05 AM
170°F + Well-DoneHot, Firm and Dry
107 View from Chuck End
103 View from Chuck End
Shown above are chops from loins that were typical in color, pH (5.6–5.8), and exudativeness cooked from the thawed state to four safe endpoint time/temperature combinations (FDA Food Code). Chops cooked to the lower endpoint temperatures will be slightly pink but will be more juicy, tender, and fla-vorful than chops cooked to 77°C or higher. Chops enhanced with a phosphate-salt solution had similar cooked colors of non-enhanced chops.
Chops can vary in internal cooked color depending on pork quality, pigment color, and other factors. These chops show the color range in the chop interior, PSE chops (pH 5.3) are less pink and DFD chops (pH 6.6) are darker pink than normal chops, when cooked to a medium degree of doneness (71°C).
Take the guesswork out of grilling.
S. A. Hawthorne, R. Lien, M. C. Hunt, and D. H. Kropf, Department of Animal Sciences and Industry, Kansas State University, Weber Hall, Manhattan, Kansas 66506
Published by K-State Research and Extension and the National Pork Board, Des Moines, IA. This message partially funded by America’s Pork Checkoff program.
Raw Loin Quality TraitsPale, Soft, and Exudative (PSE)
Raw Loin Quality TraitsDark, Firm, and Dry (DFD)
Pork Chop Cooked Color Guide
71°C (160°F), 1 second 71°C (160°F), 1 second
63°C (145°F), 3 minutes 66°C (150°F), 1 minute
71°C (160°F), 1 second 77°C (170°F), 1 second
pork
tabs_u5.indd 146 1/22/2010 7:57:05 AM
145°F Medium RareWarm, Pink Center
107 View from Chuck End
103 View from Chuck End
Shown above are chops from loins that were typical in color, pH (5.6–5.8), and exudativeness cooked from the thawed state to four safe endpoint time/temperature combinations (FDA Food Code). Chops cooked to the lower endpoint temperatures will be slightly pink but will be more juicy, tender, and fla-vorful than chops cooked to 77°C or higher. Chops enhanced with a phosphate-salt solution had similar cooked colors of non-enhanced chops.
Chops can vary in internal cooked color depending on pork quality, pigment color, and other factors. These chops show the color range in the chop interior, PSE chops (pH 5.3) are less pink and DFD chops (pH 6.6) are darker pink than normal chops, when cooked to a medium degree of doneness (71°C).
Take the guesswork out of grilling.
S. A. Hawthorne, R. Lien, M. C. Hunt, and D. H. Kropf, Department of Animal Sciences and Industry, Kansas State University, Weber Hall, Manhattan, Kansas 66506
Published by K-State Research and Extension and the National Pork Board, Des Moines, IA. This message partially funded by America’s Pork Checkoff program.
Raw Loin Quality TraitsPale, Soft, and Exudative (PSE)
Raw Loin Quality TraitsDark, Firm, and Dry (DFD)
Pork Chop Cooked Color Guide
71°C (160°F), 1 second 71°C (160°F), 1 second
63°C (145°F), 3 minutes 66°C (150°F), 1 minute
71°C (160°F), 1 second 77°C (170°F), 1 second
pork
tabs_u5.indd 146 1/22/2010 7:57:05 AM
USDA Cooking Temperatures
GRILL it like a Steak!
For perfectly cooked PORK, use a meat thermometer.
Cooking PORK to 145°F, followed by a 3-minute rest time,
ensures you’ll enjoy delicious results. Use a meat thermometer for perfectly
pink results every time.
™
*
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