What is the target internal temperature for mechanically injected or tenderized meat such as ground pork, veal, or lamb?

• A. 160°F for 5 minutes.
• B. 150°F for 10 seconds.
• C. 155°F for 17 seconds.
• D. 165°F for 10 seconds.

Answer: (C)

Tenderized or mechanically processed meats can push pathogens deeper into the product, so they require a higher minimum internal temperature and a specific time at that temperature to ensure safety. Cooking to 155°F and holding for at least about 17 seconds provides enough heat exposure to inactivate bacteria throughout ground pork, veal, or lamb that has been mechanically tenderized or injected. This guideline comes from USDA/FSIS recommendations for these products, balancing safety with maintaining quality. The other options either use too high a temperature for too short a time, or too low a temperature for the required duration, so they don’t meet the safety standard for mechanically processed meats.