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Discussion in 'Pork' started by kickingwing, Jan 21, 2015.
Does the 4-140 rule apply to any whole meat muscle or just pork (and maybe poultry)?
I have no clue as to what you are asking???
Use the search bar.
40 to 140? yes It applies to every thing.
40-140 degrees is the "danger zone" and applies to all cooked or refrigerated foods. Do some searching around the forum and I am sure you will find some in depth discussions. The links to the USDA website on the food safety forum are also pretty good. I have had some food safety debates with my wife recently and was able to find the info from the USDA site.