You should not rely totally upon internal temperatures when cooking ribs. In addition to temperature you should be: Watching for the meat to pull away from the bone. Feeling for the thermometer to easily slide through the meat. Picking up the ribs with your tongs to see how easily they bend...
Joseph J K,Wosanya B A,Adeniran A T,et al.The effects of end-point internal cooking temperatures on meat quality attributes of selected Nigerian poultry meat. Food Quality and Preference . 1997Joseph, JK, Awosanya, B, Adeniran, AT, Otagba, UM (1997) The effect of end-point internal ...
Guide To Burger Temperatures Rare: 120-125 F Medium-Rare: 130-135 F Medium: 140-145 F Medium-Well: 150-155 F Well-Done: 160-165 F Butter Burgers USDA Temperature Guidelines According to the USDA, the minimumsafe temperaturefor ground meat is 160 F/71 C, or well done. For ground turk...
Textural properties and water- holding capacity of broiler breast meat cooked to various internal endpoint temperatures[J]. Food Science and Biotechnology,2012,21(5):1497-1499.In-kwon H, Young-seung L. Textural properties and water- holding capacity of broiler breast meat cooked to various ...
[66]. In addition, protein–lipid junctions at the interface could increase the resistance of the emulsions to high temperatures. The concentration of CW in the lipid phase of heated creams did not have a statistically significant effect on the centrifugal stability of EC3–7 (Figure 7a). It ...