Pink Pork

The United States Department Of Agriculture (USDA) now says it's ok if pork is pink when you eat it after cooking, and that will make it "more tender and more juicy" while any further cooking may be too much.

http://www.usatoday.com/money/industrie ... pork_n.htm

Comments or Opinions?


Well, I don't care what anybody says, I am not eating my pork or other meats raw, and that is what I consider it to be if I still see pink in any of it after cooking. I want my food well done.

Although I do have some relatives that prefer their meat very lightly cooked. One of them likes it even if you can still see blood.....yuck!

I'm not much of a pork person myself, but I like having my meat well done also. Opening up a piece of meat to find it mostly pink often kills my appetite. If something is just slightly pink, that might be okay. But raw or undercooked stuff is one area I'll stay far away from, regardless of what the USDA may say about it.

I also am not a huge pork person, but when I eat it, I want it well done so that I know that those evil agents of trichinosis suffered horrible, fiery deaths.

Growing up I was always a huge pork person, after I got married I stopped eating it as much. I'm not a big pork person but whenever I do eat it I prefer my meat to be cooked really well, I don't mean charred to death but cooked enough where its tender, but the right colors on the inside.