On 12/24/2016 11:27 AM, Hazuki Nakamura wrote:
Ed Pawlowski said:

It has to reach
160+ for that to happen

Pork tenderloin 130 to 135. Pork loin 140 t0 150. Pork butt or
shoulder, 185 to break down the collagen.

Chicken 160

This Science American says less but I don't know the details further.
https://www.scientificamerican.com/a...-safety-rules/

The Complex Origins of Food Safety Rules--Yes, You Are Overcooking Your
Food: U.S. agencies recommend temperatures and times far beyond those
supported by science


Ed's advice is good. Scientific America advice is too general and broad
to apply to all meats. Cooking advice like letting meat rest before
carving won't be found in technical journals.