What is the minimum internal temperature for mechanically tenderized meat?

The minimum internal temperature for mechanically tenderized meat is 155ºF (68ºC) for at least 15 seconds. This specific temperature threshold is established to ensure that any harmful bacteria that may be present on the surface of the meat are effectively killed. Mechanically tenderized meat is different from other types of meat because the process of tenderization can transfer bacteria from the surface into the interior. Cooking the meat to this temperature for the specified time ensures safety and reduces the risk of foodborne illness.

Meat cooked below this temperature might still harbor pathogens, posing a risk to health. The importance of achieving this internal temperature aligns with food safety practices, which aim to ensure that all meat served, especially those that have been handled or processed in ways that could introduce bacteria, are safe for consumption.