Cooking Beef at 120 Degrees Celsius

• Knowledge

What temperatures does meat to be cooked to get tender?

• ThermoPro
• June 5, 2018

Table of Contents

Tenderness is typically regarded as the most important characteristic affecting the palatability of meat. Irrelevant of the blazon or cut of meat, the slower meat is cooked the tenderer information technology will be. The tradeoff is the slower we melt meat the longer it takes to get done.

A piece of meat will lose 20 percent or more than of its size during cooking due to wet loss. When nosotros cook meat for tenderness it is imperative to cook the meat in a manner that volition liquefy the connective tissue, called collagen. Slow cooking can turn even the near economical cuts of meat into a cook-in-your-mouth treat.

This is considering less-expensive cuts of meat contain larger amounts of collagen that require longer cooking times at lower temperatures for the collagen to dissolve.

The breakdown of collagen is called "denaturing," a process that transforms the tissues at the molecular level. Meat is essentially muscle, and collagen is the tissue that holds the muscles together. The collagen begins to cook and becomes a rich, gelled-like liquid at roughly160 degrees Fahrenheit. When collagen is broken down properly it imparts an amazing silky-polish texture, besides equally tenderness and season, to meat.

Calpains, which are poly peptide enzymes, is a second consideration nosotros must have into account when cooking meat. Calpains enzymes piece of work to break down muscle fibers during the aging process simply also become active during cooking. However, the longer we exposed meat to heat the more moisture information technology will lose. Every bit meat dries out it becomes harder for us to chew.

To ensure all illness-causing leaner, such a salmonella and botulism, are killed off, different types of meat all have prophylactic recommenced cooking temperatures. This is where an instant-read meat thermometer like the Thermopro nutrient thermometer  can be very helpful.

Tender Meat Temperature Cooking Procedure

105 Degrees Fahrenheit

Calpains enzymes get most active at temperatures between 80 and 105 degrees Fahrenheit. Because enzyme activity increases betwixt those temperatures, calpains produce an "aging" effect during the cooking process.

120 Degrees Fahrenheit

Beef will begin to plow pink every bit heat-sensitive fibers brainstorm to denature. Even though it has non reached the safety minimum cooking temperature, "rare" beef is typically removed from the heat at this indicate and juices will readily flow when sliced. Additionally, considering we have not allowed the meat to attain the magical 160-degree collagen-melting point, rare beef is not the tenderest.

140 Degrees Fahrenheit

Denaturing of collagen begins. The meat turns from a low-cal pink to brownish grey in color and begins shrinking from the loss of juices. Meat cooked to this temperature is consider "medium rare".

160 to 180 Degrees Fahrenheit

Collagen starts to dissolve at 160 degrees and is fully dissolved at 180 degrees, with fall-off-the-os tenderness. At this point, the meat is dryer, from losing a lot of moisture, simply is every bit tender every bit meat tin can get. We considered meat cooked to "medium" at 160 degrees and "well done" at 180 degrees Fahrenheit.

USDA Recommended Safe Cooking Temperatures

As a rubber Warning, the United states Department of Agriculture has established minimum safe food-cooking temperatures that are vital in preventing us from getting foodborne illnesses caused by bacteria and parasitic infections. Here are the USDA safety recommendations:

• Beef: 145 degrees Fahrenheit minimum with a iii-infinitesimal rest catamenia before carving. Ground beef should be cooked to an internal temperature of 160 degrees Fahrenheit with no remainder period needed to eliminate the risk of Due east-coli and salmonella leaner.
• Poultry: 165 Fahrenheit with a three-minute rest period earlier carving for all fowl, including ground poultry products.
• Pork: 145 Fahrenheit with a three-infinitesimal remainder menstruation before carving. We should melt basis pork to an internal temperature of 160 degrees Fahrenheit with no rest flow to eliminate the risk of E-coli and trichinosis.
• Veal: 145 Fahrenheit with a three-minute residual period earlier etching. Ground veal should exist cooked to an internal temperature of 160 degrees Fahrenheit, with no rest menstruation needed.
• Mutton: 145 Fahrenheit with a three-minute rest period before carving. Ground mutton to an internal temperature of 160 degrees Fahrenheit, with no rest catamenia required.
• Seafood: 145 Fahrenheit with a three-minute balance menstruation. While many of united states eat fish raw, reaching the safe-cooking temperature will eliminate the risk of parasitic infections.

Instant Read Meat Thermometer

Because the internal temperature of the meat is so critical to achieving both tenderness and eating safety, an instant-read meat thermometer like the Thermopro TP18 food thermometer is a must-have for united states of america to know exactly when the optimal tender meat temperature has been reached.

A skillful instant-read thermometer must be accurate, every bit just a few degrees difference in temperature can make a large deviation in meat tenderness and safety. A skillful instant-read thermometer must be able to give us readings in just a few seconds, so as to minimize heat loss during temperature reading.

Keeping these two criteria in mind when choosing a meat kitchen thermometer, as well as the optimal cooking temperature guideline, will guarantee all our cuts of meat will be cooked to perfection.

Cooking Methods

Dry-Heat Cooking

These methods include roasting, frying, and grilling. While dry-heat tends to add a dainty char and flavour to the meat, information technology also causes the meat to dry out more.

Moist-Heat Cooking

Contrary to popular conventionalities, calculation moisture to the meat while cooking volition not forestall moisture loss, just it will slow the procedure downwards. Moist-heat cooking includes steaming, poaching and sautéing. Steaming involves covering the meat so it will be batched in its own steaming juices while cooking. Poaching essentially involves simmering the meat in a pan with only enough h2o to keep the meat covered. Sautéing is similar to poaching, but uses a flavored liquid like a goop, charcoal-broil sauce, cream or butter instead of simply water.

Irrelevant of the cooking method, it is critical for us to command cooking temperature to achieve optimum tenderness. The fox to tender meat, with whatsoever cooking method, is to bring the temperature up to the recommended safe-cooking point equally slowly as possible, without overcooking the meat.

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