(Turkey is done when thickest part of breast registers 160 degrees on meat thermometer and thickest part of thigh registers 165 degrees).
Meat should feel springy and register 125 to 130 degrees on meat thermometer.
The varying degrees of effectiveness of meat tenderizer may be due to the different enzymes in different brands.
It registered within a degree of my Weber meat thermometer.
Under this system, L* indicates how light the meat color is (a lower value being associated with darker meat) while a* represents the degree of green-redness (redder meat for a higher a* value) and b* reflects the degree of blue-yellowness of the meat (yellower meat for a greater b* value).
In building the model, we initially included various potential confounding factors into a 'base' model using a forward stepwise method; the variables that were statistically significant and finally retained in the 'base' model were age, place of birth, education level, residential radon exposure, past history of lung diseases, any cancer in first-degree relatives, and intake of meat.
However, it is high-value cuts, such as loin and leg meat, that are predominantly affected and it is the degree of the PSE condition of meat that is crucial, as the borderline between PSE and non-PSE meat is not clearly defined.
This may be a result of the higher degree of concentration in the meat industry in comparison to the dairy industry.
Roast, basting lamb with pan juices every 1/2 hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1 3/4 hours total.
2. Remove lamb from marinade, and grill, turning occasionally, for about 20 minutes, or until internal temperature at thickest part of meat is 125 degrees.
