What is the minimum internal temperature for injected meat?

• A. 165 degrees F
• B. 145 degrees F
• C. 155 degrees F
• D. 150 degrees F

Answer: (C)

When meat is injected with a solution, the liquid—and any bacteria it may contain—can be distributed into the interior of the muscle. That makes injected meat behave more like ground or mechanically tenderized meat, where interior contamination is a concern. To ensure pathogens are destroyed throughout, the minimum internal temperature is 155°F, held for at least 15 seconds. This temperature reflects the need to kill bacteria that could be inside the meat due to the injection process. The other temperatures are either standards for different product types (such as uninjected whole cuts or poultry) or not the minimum safe level for injected meat.