I do a lot of pastuerized cooking at home. Eggs, beef that’s been machine tenderized, chicken, and haven’t done pork yet. What’s the absolute lowest temperature that it can be cooked safely to pasteurizing it to eat.
Hi Boo, the generally accepted lowest temperature to attain Pasteurization for eating is 131F/55C. That’s the minimum temperature where collagen can be converted to gelatine. Cooking at a lower temperature doesn’t result in a palatable menu item and can be unsafe.
Of course you realize that pork will retain its pink hue when cooked at that temperature. and that product thickness and cooking time are always critical to achieve Pasteurization.
130-131 is the lowest practical temp!