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by Abbie Sesker0 views·Updated Jun 21, 2022
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  1. So what else affects our meat quality
  2. and marbling?
  3. No.
  4. When it comes to flavor tenderness and juiciness
  5. the cooking temperature creates the overall eating experience.
  6. With a study at the University of Illinois,
  7. pork chops were illuminated under red light to mask the look of each chop.
  8. Tasters consistently gave higher tenderness and juiciness ratings
  9. to chops cooked 245°F regardless of quality grade.
  10. So with this information, we were able to determine that under the red light.
  11. People weren't able to see how rare or how cooked this pork chop was, but just by
  12. tasting it and evaluating it, they were able to determine that the 1 45
  13. F was very highly approved by the tasters then compared to the 160 or the higher, more
  14. cooked pork chops than what we are typically used to now.
  15. And the rare one was beyond their imagination of how a pork chop could taste.
  16. So when you're at your next meat counter, do not look at your color and marbling.
  17. It really does not matter. In the end.
  18. In the end it matters how you cook it and how you prepare your pork chop in a safe way.
  19. So here is a graph
  20. that shows us the different temperatures and what a pork
  21. chop would look like when cooked at that temperature.
  22. So what is holding us back from eating more of a rare pork chop?
  23. Well, pink makes us uncomfortable. We are kind of known for that.
  24. It's just something that is instilled in our brains that
  25. we just cannot really get past and it's very difficult to
  26. be able to think that it's okay with our chicken and our pork, we know like no pink,
  27. it's good.
  28. We need to start thinking like beef, we need to start thinking the tender,
  29. the better.
  30. I myself am incredibly guilty of eating a very,
  31. very rare steak and I'm totally okay with it, Why can't I be okay with that,
  32. but not okay with that in the same way with pork chops?
  33. It's something that we all need to get past and start thinking more positively
  34. towards how good pork chops can be when prepared in a proper way.
  35. So how do we get past this visual appeal?
  36. It's something that when you look at a rare pork chop, I'm not gonna eat that,
  37. but we need to get past that and start
  38. learning what we can do is that within restaurants,
  39. are they going to start cooking differently?
  40. And then we start to see that like, oh, when they do cook it this way, it is very good.
  41. Or do we do it at home? Are we going to try it ourselves?
  42. Are we a little more worried about how we prepare it if it's not done correctly?
  43. What do we do?
  44. We just need to think of ways where we can get past that and start learning
  45. exactly how we can benefit from
  46. cooking our pork chops in a certain way.
  47. So now we're gonna start switching gears,
  48. we're gonna do an activity here and I obviously am going to do this activity
  49. through a video because I cannot exactly do this test here in my apartment,
  50. so I'm gonna be showing you a Youtube video and
  51. um.