| Final Cooking Temperature Summary for Beef/Pork/Lamb | |
| Mean Final Cooking Temperature (°F) | 154.70 |
|
Minimum Final Cooking Temperature (°F) |
100 |
| Maximum Final Cooking Temperature (°F) | 220 |
| Number of Samples | 584 |
| Required Cooking Temperature (°F) | >=145 |
| % of Product Cooked >= 145 | 0.00% |
| Final Cooking Temperature Frequency Distribution | ||
|
(N = ) |
% | |
|
< 100° |
0 | 0.00% |
|
100 - 109° |
7 | 0.00% |
|
110 - 119° |
22 | 0.00% |
|
120 - 129° |
48 | 0.00% |
|
130 - 139° |
52 | 0.00% |
|
140 - 149° |
88 | 0.00% |
|
150 - 159° |
77 | 0.00% |
|
160 - 169° |
116 | 0.00% |
|
170 - 179° |
87 | 0.00% |
|
180 - 189° |
76 | 0.00% |
|
190 - 199° |
7 | 0.00% |
|
>= 200° |
4 | 0.00% |