Dangers of eating somewhat cooked meat?

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ThinhNguyen

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So, I roasted my pork for about 3 hours. The internal temperature was at about 140 (I know people say go to 160, but I liked the taste of it at 140). It was a bit pink on the inside. Redish liquid was still coming out of the pork after I took the meat thermometer out. Honestly, I really liked the taste.

Are there any real dangers of eating meat that has red liquid coming out of a hole my meat thermometer made? I mean, it looked pretty cooked to me. The only thing that worries me is the liquid.

Can anyone give me a thorough answer and not a one sentence answer, please?
 
Meat is supposed to be eaten rare r medium rare sometimes, and that's what you get- pink middle with that medium rare and rare.
3 hours is weird though but it was low heat and slow cooking. The goodthing with slow cooking is that you always cook for tenderness- too fat heat makes meat dry out, so all you did was medium rare cook it and got it slow cooked, and that is fine.
It's supposed to have liquid runnnig out- chickens and pork leak juices- chickens have a lot fo juice rining out and it's a little pink- that's a good thing, that is right for the cooking temp.

A bit pink is nothing to even think about- its completely normal.
 
Meat that looks pink is nasty. I would say you'd have to worry about worms w/pork and other illness w/beef, salmenea w/chicken.
 
Meat that looks pink is nasty. I would say you'd have to worry about worms w/pork and other illness w/beef, salmenea w/chicken.
 
Normally when people say to "cook untill juices are clear" That does not mean COLORLESS.
NOW, that said, regarding pork in particular, there are a few parasites, and technically you're not supposed to eat pork "meduim rare" , but since the dreaded trichinosis parasite (the reason there was a hulabaloo about undercooked ork in te first place) is killed at 140, it should be safe.

To be sure, I would try cooking it just five degrees warmer, just to make double sure.
But no, you DO NOT have to cook it to the FDA approved 160 anymore.
All it accomplishes is dry, flavorless meat.

(PLEASE do not eat raw pork or any pork cooked under 140, as there IS a risk of parasites not being killed)

Also, make sure, depending on the size of your roast/loin/whatever, you need to let it rest for at LEAST 5 minutes.

The LARGER the meat, the more carryover cooking you will have, so keep that in mind.

Letting it set will distribute all those juices back into the meat, and will lesson the loss of moisture, which means you can cook it a few mre degrees and get away with it not being dry.
 
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