The new USDA guidelines are that pork and other whole cuts of meat only need to be cooked to 145 degrees fahrenheit, in contrast to their decades-old mandate of 160 degrees fahrenheit.

“Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience,” says Dianne Bettin, a pork producer from Truman, Minn., and chair of the Checkoff’s Domestic Marketing Committee. “The new guidelines will help consumers enjoy pork at its most flavorful, juicy – and safe – temperature.”

All ground meat, however, still needs to be cooked to the standard 160 degrees fahrenheit, for now.

http://www.imperfectparent.com/topics/2011/05/25/pork-cooking-temperature-changed/