Q: Would you cook road kill in a pressure cooker for tenderness?

A: Most pathogens are destroyed between 140 °F and 160 °F. However, for best quality, meat and poultry require various internal temperatures for doneness.

--Cook ground meats to 160 °F; ground poultry to 165 °F.

--Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F; all cuts of fresh pork, 160 °F.

--Whole poultry should reach 180 °F in the thigh; breasts, 170 °F.

--Casseroles and other dishes containing eggs should be cooked to 160 °F.

A chart, listing safe internal temperatures for many foods, is part of the brochure Use A Food Thermometer featuring Thermy (Trade mark). The temperatures on the chart are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice preparation.

Food service professionals should consult their state or local food code.


I guess the answer is "no" since she doesn't mention flattened fauna.

SRS