What is a key indicator for ensuring meat is cooked thoroughly?

The internal temperature is the most reliable indicator for ensuring meat is cooked thoroughly. Cooking meat to the proper internal temperature eliminates harmful bacteria and pathogens that can cause foodborne illnesses. Each type of meat has a recommended safe internal temperature, which ensures that it has been heated sufficiently to kill any harmful microorganisms. For example, poultry should reach an internal temperature of 165°F (74°C), while beef, pork, and lamb are typically considered safe at 145°F (63°C).

Relying on external factors such as texture, color, or smell may lead to misjudgment regarding the doneness of the meat. Texture can vary based on factors like the type of meat or even cooking methods, and color is not a definitive measure since meat can appear safe while still being undercooked. Similarly, the smell may not always be a reliable indicator of safety; it can vary based on seasoning or cooking method. Therefore, using a meat thermometer to check the internal temperature is the best practice for ensuring meat is cooked thoroughly and safely.