Why isn’t color a good way to tell whether ground beef is cooked?
Sometimes ground beef will turn brown at a temperature well below that which will kill pathogens – sometimes as low as 130 to 140°. Other times, the ground beef remains pink when the meat is cooked to a temperature of 170°. The U. S. Department of Agriculture has launched a campaign to encourage consumers to cook food to a safe internal temperature (for additional information seewww.fightbac.gov andwww.fsis.usda.gov/thermy.
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