SAFE FOOD FOR THE HOLIDAYS

DATE:    11/12/98
CONTACT: Libby Hoyle, Extension food specialist, (864) 656-5713
EDITOR:  Giles Singleton, (864) 656-3876

Is Pink Turkey Meat Safe?

     CLEMSON -- The color pink in cooked turkey meat raises a
"red flag" to many diners and cooks. Most people are wary of pink
in fresh pork, so they question the safety of cooked poultry and
other meats that have a rosy blush.
     Numerous callers to the USDA Meat and Poultry Hotline report
being alarmed when seeing pink in cooked poultry. To them, "pink"
means "unsafe" or "under-done."
     For example, a caller from Oklahoma said, "I cooked my
turkey until done according to the directions, but when I sliced
the breast meat, it was still pink near the bone. Is it safe?"
A cook in a Wisconsin family said, "We had a big family argument
at Thanksgiving dinner. Aunt Mildred wouldn't eat the turkey
because it looked pink."
     The color of cooked meat and poultry is not always a sure
sign of its degree of doneness. Only by using a meat thermometer
can one accurately determine that a meat has reached a safe
temperature. Turkey, fresh pork, ground beef or veal can remain
pink even after cooking to temperatures of 160 degrees F and
higher. The meat of smoked turkey is always pink.
     The best way to be sure a turkey - or any meat - is cooked
safely and done is to use a meat thermometer. If the temperature
of the turkey as measured in the thigh has reached 180  F and is
done to family preference, all the meat -- including any that
remains pink -- is safe to eat.
     If a meat thermometer is not available, visual signs of
doneness include checking the color of the juices which run when
the turkey is pierced with a fork. Juices should be clear, not
pink. The meat should be fork tender, and the leg should move
easily in the joint.
     For additional food safety information, call your county's
Extension office.
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