Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Tuesday, October 8, 2013

October is National Pork Month

October is National Pork Month

October is National Pork Month. Plan some meals throughout the month that showcase pork. Pork contains high quality of protein which may help you feel fuller longer, and provide you with an excellent source of many B vitamins for energy.

When shopping for pork, choose lean cuts. To identify lean cuts of pork at the grocery store, look for the word “loin” on the label, such as pork tenderloin or loin chop. Pork tenderloin is just as lean as a skinless chicken breast. An analysis by the U.S. Department of Agriculture found there are six cuts of pork that are considered either extra lean or lean by labeling standards (less than 10g of fat, 4.5g saturated fat, and 95 mg of cholesterol per serving). These include pork tenderloin, pork boneless top loin chop, pork top loin roast, pork center loin chop, pork sirloin roast and pork rib chop.

If you are concerned about how long to cook pork, the U.S. Department of Agriculture recommends that the safe end-point for cooking pork is now 145 degrees (lowered from 160 degrees). At 145 degrees, the pork will be a little pink in color, but is safe to eat. Since today’s pork is leaner than ever, the lower cooking temperature results in a juicier, more flavorful meat. It is a good idea to use a meat thermometer to ensure proper cooking temperature.

No comments:

Post a Comment