Which temperature is used for cooking tenderized or ground meats?

The correct temperature for cooking tenderized or ground meats is 155°F. This temperature is essential because tenderized or ground meats can harbor bacteria throughout the meat, not just on the surface, which is why they require a higher cooking temperature than whole cuts of meat. Cooking these types of meats to 155°F ensures that any potential pathogens, such as E. coli or Salmonella, are effectively destroyed, minimizing the risk of foodborne illness.

By reaching this temperature, it ensures that the meat is cooked thoroughly to prevent any microbial growth that may remain if cooked at lower temperatures. This is especially important in environments like restaurants or food service operations where food safety standards are critical to public health. The other temperatures listed do not suffice for tenderized or ground meats as they either may not kill harmful bacteria or are appropriate for different types of meat or preparation methods.