Final answer:
The minimum internal cooking temperature for mechanically tenderized meat is 160°F (71°C) to ensure food safety and prevent foodborne illness. It is important to use a meat thermometer to accurately measure the temperature.
Step-by-step explanation:
The minimum internal cooking temperature for mechanically tenderized meat is 160°F (71°C). This temperature ensures that any bacteria present within the meat are destroyed, making it safe to eat. Using a meat thermometer to check the internal temperature is essential for achieving this level of food safety. When it comes to cooking methods such as pressure cooking, it's important to note that it can reach higher temperatures, which can cook food faster, but the minimum safe internal temperature still applies regardless of the cooking method.
Concerning temperature control, it's critical to maintain perishable foods out of the 'danger zone' of 40°F to 140°F (4°C to 60°C), where bacteria can multiply rapidly. Ensuring that the meat reaches the proper internal temperature helps mitigate the risk of foodborne illness.