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You 'Eyeball' the Meat to Tell When It’s Done

Some people think that it's possible to judge whether meat is cooked through by checking its color or the juices dripping out of it. "Old cookbooks say to ‘cook until there's no pink meat remaining, or until the juices run clear,'" says Ben Chapman, PhD food safety specialist at North Carolina State University. "But there's been quite a bit of research done on both poultry and meat that shows that these are not good indicators of whether they have reached a temperature that's considered safe."

Instead, to reduce your risk of foodborne illnesses that can linger on uncooked food, you should use a meat thermometer and make sure you're cooking poultry to 165, and red meat to 160.

(Getty Images)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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